SciRR 



TX 715 
.L8665 
1905 
Copy 1 



THE TIMES COOK BOOK-NO. 2 



BROUGHT OUT BY THE 1905 SERIES 01 PRIZE 
RECIPE CONTESTS IN THE LOS ANGELES TIMES. 



PUBLISHED AND FOR SALE BY THE TIMES-MIRROR CO. 
LOS ANGELES, CAL. 

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9 5 7 ■ 
COOKING AND OTHER RECIPES I 

BY * 
CALIFORNIA WOMEN. j 

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7q RECIPES FOR SPANISH DISHES; IOQ RECIPES FOR 
SOUPS; 135 RECIPES FOR SALADS ; 37 RECIPES FOR BREAD 
AND ROLLS; III RECIPES FOR CAKES; 5 1 RECIPES FOR 
COOKIES AND DOUGHNUTS; 28 RECIPES FOR PIES; 57 REC- 
IPES FOR PUDDINGS; 62 RECIPES FOR DESSERTS; 90 ,REC- 
IPES FOR MARMALADES; 8 WAYS OF PREPARING EGGS ; 
27 RECIPES FOR COOKING FISH AND FOWL ; 20 RECIPES 
FOR COOKING MEATS AND STEWS; 24 WAYS OF PREPAR- 
ING VEGETABLES; 55 RECIPES FOR MAKING CANDIES; iS 
MISCELLANEOUS RECIPES; I MENU FOR EASTER LUNCHEON, 
COMPRISING 4 RECIPES; 9 MENUS FOR PICNIC LUNCHES, 
COMPRISING 42 RECIPES % . . . . 



2010 474647 



COOKING AND OTHER RECIPES. 

SPANISH DISHES. 



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NO. 1. ALLIGATOR PEAR SALAD. (Rec- 
ipe from Mexico.) Mrs. S. Y. Yglesias, -7 
Albany street, Los Angeles.— Take two large 
alligator pears, peel and remove the stone; 
cut in one-half-inch cubes, sprinkle with salt, 
add two tablespoons or more of the best olive 
oil, with or without a very small piece of 
onion minced fine to flavor. Put in a salad 
dish already prepared with crisp lettuce leaves. 

NO. 2. SPANISH ASPARAGUS. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles- 
Wash two bunches of asparagus and tie each 
bunch into three bundles, having the tips 
all one way. Cover with boiling water and 
cook about twenty-five minutes; then add to 
each bunch a level teaspoon salt and let 
simmer for five minutes. Place in a saucepan 
two level tablespoons butter, one small finely- 
chopped onion, a bay leaf and six pepper 
corns; cook without browning, then add three 
level tablespoons flour and two cups white 
stock (either chicken or veal broth.) Season, 
add a pinch of nutmeg and let the sauce 
simmer for twenty minutes. Beat the yolks 
of two eggs very light, and mix with one 
tablespoon lemon juice. Strain the sauce, re- 
turn it to the saucepan and place on the back 
of range where it will n^t boil; add very 
gradually the eggs and lemon juice. Stir well 
and add a scant tablespoon butter. Serve the 
asparagus on toast and the sauce in a bowl. 



NO. 3. BAKED BEANS, SPANISH. Mrs. 
A. L. Parsons, Betteravia, Cal.— One and one- 
half pints beans, one large onion, one can 
tomatoes, red peppers to taste. Soak beans 
one night. In the morning fry the onion in 
olive oil or butter until slightly brown, adding 
the soft inside of three or four large peppers, 
or enough cayenne to suit taste; salt well, 
and add can of tomatoes; add this to the 
beans and bake three or four hours in a good 
oven; add small piece of salt pork or bacon 
if desired. 



NO. 4. SPANISH BEANS. (Original.) Mrs. 
J. A. Lucas, 1410 East Fifteenth street, Los 
Angeles.— Wash one pint of California pink 
beans in several waters, place on the fire in 
cold water and allow them to cook half an 
hour; drain off this water and cook them an- 
other half hour, add more fresh water, drain 
once more, then put them on again in more 
fresh water and add several slices of fat 
bacon and salt to taste. After they have 
cooked one hour, add one-third of a pint of 
canned tomatoes, one large onion sliced fine 
and chopped with one red pepper, and let 
boil until well done. 



-U. 5. SPANISH STRING BEANS. Mrs. L. 
Hugo, Placentia, Cal.— Take two pounds green 
string beans, chop fine. Put a tablespoon of 
lard in frying pan and one onion, cut fine, 
half of a dry red pepper, cut fine; let onion 
and pepper fry brown, then add three ripe 
tomatoes, cut fine, and stir in a tablespoon of 
flour; then add a quart of cold water, then 
the chopped beans with salt and pepper to 
taste, and let beans cook until tender; keep 
adding water as needed so as not to let them 
get too dry. 

NO. 6. BEEFSTEAK SPANISH. (From a 
caterer's notebook.) Mrs. H. A. Paca, Ocean 
Park, Cal.— Lay a slice of upper rounjj steak, 
about two pounds, rather more than two 
inches thick, on a pie plate, leaving on the 
rim of suet- add a small teacup of water 
and baste every ten minutes for thirty min- 
utes, baking in a moderate oven; remove 
from oven, sprinkle with a saltspoon of salt 
and half a saltspoon of pepper, and cover with 
a layer of sliced onions; bake fifteen minutes 
longer; sprinkle with a saltspoon of salt, then 
cover with a layer of chopped tomatoes (the 
solid meats of a can of tomatoes will answer.) 
Bake again fifteen minutes, sprinkle over it 
two tablespoons of grated cheese and place in 
oven long enough for cheese to melt nicely. 
There will be a thick rich gravy on it, 
deliciously flavored with onions and tomatoes. 
The steak will be very tender. 

NO. 7. BEEF, TOMATO GRAVY (SPAN- 
ISH.) Mrs. Anna B. Rogers,. 528 West Second 
street., Pomona, Cal.— Put lump of butter size 
of walnut in saucepan, cut two onions fine, 
brown slightly, stirring with fork; cut up in 
inch pieces two pounds of any good lean beef 
and brown in more butter if there is not fat 
enough to the meat, add water, salt and pep- 
per to taste and one can tomatoes, strained; 
boil until tender, adding water to make 
enough for about six people; thicken with 
whole wheat flour. 

NO. 8. CHILI STEW, Florence Osborne, 1051 
South Flower street, Los Angeles.— Cut two 
pounds of beef in slices; salt it and place in 
a pot in which you have heated two table- 
spoons lard; add one medium-sized chopped 
onion and stew about thirty minutes; now add 
one quart warm water, one-half pint canned or 
two large mashed tomatoes, four sliced Irish 
potatoes, one tablespoon chili powder and one 
clove of garlic. Cook slowly until done. 

NO. 9. SPANISH BEEF STEW. Mrs. 
George E. Decker, Box No. 642, Pasadena, Cal. 
—Take one can of roast beef, add one-half 
can of tomatoes, two onions, one-half red 
pepper. Cook until quite thick. 



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COOKING AND OTHER RECIPES. 



NO. 10. SPANISH STEW. Mariane K. Mil- 
ler, 2323 Leoti street, Los Angeles.— Melt two 
tablespoons butter, slice two small onions and 
mix with a bowl of meat, cut into pieces, 
brown all together. Then add one teaspoon 
flour, four or five tomatoes, two carrots, cut 
lengthwise, two tablespoons of "Worcester- 
shire, one tablespoon of chili sauce, one seeded 
red pepper, cut fine, one tablespoon salt and 
two or three cups of stock, and let simmer 
slowly until thick and done. Serve on plat- 
ter and garnish with twelve large red pep- 
pers which are stuffed with the following: 
one cup tomatoes, two crumbed crackers, one 
level teaspoonful of salt and sugar, one lump 
of butter mixed. Fill peppers and bake slowly 
for twenty minutes. 

XO. 11. SPANISH STEW. Mrs. William 
Harmon, No. 15S North Daly street, Los An- 
geles. — Take two pounds of round steak, or 
lean stew meat, cut in inch pieces and stew 
until very tender in small amount of water. 
While the meat is cooking clean a dozen large 
ripe chili peppers by removing seeds and all 
the veins, excepting about seven or eight veins 
in all, (the veins are the hot part) then cover 
with water and let come to a boil; remove 
from the fire and when cool enough to handle, 
scrape with a knife the soft red chili, leaving 
•the skin to throw away. Then fry three 
medium-sized onions in suet; add two small 
tomatoes and the chili you have just removed 
from the skins; add a little water, half a teas- 
poonful of sugar, and salt to taste; let cook 
until very soft, then rub through a strainer; 
add to the cooked meat and let all come to a 
boil; thicken with a very little flour rubbed 
smooth with milk. If the tomatoes are not tart 
add a teaspoonful of vinegar. 

NO. 12. SPANISH FISH STEW. Mrs. An- 
derson, No. 2257 Front street, San Diego.— Take 
two pounds barracuda, sea bass or rock cod, 
skin it and cut in four pieces. Slice one good 
sized onion thin. In the bottom of a large 
granite stew pan put two tablespoons olive oil, 
bacon fat or salt pork fat and fry your onion 
a light brown. Add one cup tomato and one 
cup water and let cook twenty minutes. Put 
in your pieces of fish and if necessary add 
boiling water until your sauce nearly covers 
them. Season with salt and pepper to taste, 
one good pinch of saffron and one tablespoon 
of oiegano. Let simmer twenty minutes or 
until the fish is done. Thicken the sauce with 
one tablespoon of flour made smooth with 
water. Serve in a platter garnished with 
triangles of buttered toast. Sprinkle one table- 
spoon finely-minced parsley over the fish. 
This is very fine and wefl worth trying. The 
saffron may be purchased at any drug store. 
The origano or Mexican wild marjoram can be 
had at any grocery where Spanish people 
trade. The stew is very good without it, but 
it gives a delicious flavor. When green pep- 
pers are in season, two cut fine and cooked 
with the tomato are an improvement. 



NO. 13. CHILI CON CARNE. Mrs. Jeff D. 
Shook, 246 New York street, Garvanza, Cal. — 
Take a good-sized piece of soup meat (not a 
soup bone,) boil till thoroughly tender; take 
out of water; mince very fine; have ready two 
good-sized onions, also minced fine. Put into 
a skillet a tablespoonful of butter, and after 
having coated the meat with flour, turn same 
with the onions into the skillet and brown. 
Add to it the water in which the meat was 
boiled and one teacup of bayou beans that 
have been boiled done; boil slowly for about 
three hours. Just before taking from the fire, 
add salt to taste and a heaping tablespoon of 
chili powder or sufficient to make it hot; 
must be rich and hot with pepper to be good. 
On a cool, damp evening, this is a most pal- 
atable dish. 

NO. 14. CHILI CON CARNE. Mrs. Ida C. 
Smith, 1327 Reid street, Los Angeles— Chop 
into small pieces one pound of beef, two small 
onions, two potatoes and two ripe tomatoes or 
half a can of tomatoes; to this add three pints 
•of water, salt and one tablespoon of chili 
powder. Cook till meat is tender, then add 
one tablespoon flour to thicken. 

NO. 15. CHILI COLORADO. Florence Os- 
borne, 1051 South Flower street, Los Angeles. — 
Take two chickens, cut up as if to stew; when 
pretty well done, add a little green parsley 
and a few onions. Take half pound large pep- 
per pods, remove seeds and pour on boiling 
water; steam ten or fifteen minutes; pour off 
water and rub them in a sieve until all the 
juice is out; add the juice to the chicken; let 
it cook for half an hour; add a little butter, 
flour and salt. Place a border of rice around 
the dish before setting on the table. 

NO. 16. CHICKEN STEW (SPANISH 
STYLE.) Mrs. B. Maguire, No. 506% West 
First street, Los AngeJes — Cut in pieces one 
good size chicken; have a deep sauce pan hot 
with two tablespoons of the best olive oil. Fry 
together one onion, chopped fine, one clove 
garlic, season with salt, pepper, enough flour 
to brown; add one can tomatoes with a little 
sugar to taste, and simmer slow until done. 

NO. 17. CHICKEN TAMALES. EMILIA 
LUNDBERG, 2400 South Flower street, Los 
Angeles'. — Take two quarts yellow dried corn, 
boil in water mixed with half cup lime. When 
well cooked, wash thoroughly, then grind the 
corn on a "metata," three times, till it be- 
comes very fine. (The metata can be pur- 
chased at any Spanish store.) Have two me- 
dium-sized chickens boiled till quite tender; 
cool, then cut in small pieces. Mix with the 
corn, enough of the water in which the chick- 
ens were boiled to make it soft and add about 
two cups lard. Season with a little salt, and 
knead thoroughly. After this take three red 
chilis, remove seeds, then roast in a moderate 
oven for a few seconds. Take out and place in 
tepid water, then grind on a metata several 
times, together with almost a head of garlic. 
In a stewing pan place some lard (about a 
tablespoonful;) when hot drop in one onion. 



COOKING AND OTHER RECIPES. 



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cut fine, a tablespoon of flour; let cook a mo- 
ment, then drip in the chili, then the cut 
chicken, a cupful seeded raisins, a cupful 
stoned olives and salt and pepper to taste; let 
come to boil; take away from fire and cool. 
Have some dry corn leaves well soaked for 
several hours in cold water. Shake them well 
and apply a thin layer of the corn dough on the 
half of each leaf; then put a spoonful of the 
stew on the prapared leaf, and cover with the 
prepared leaves; tie the ends with strings 
made of the same leaf. When the tomatoes 
are finished place them in a large pot with a 
little boiling water; boil gently for one hour. 
Any other meat may be used if desired. 

NO. IS. BEEF TAMALES. Florence Os- 
borne, No. 1031 South Flower street, Los An- 
geles.— Boil one pound of beef and pour over 
it some hot beef fat. Scald thoroughly one 
quart of meal, adding one teaspoonful of salt 
and a tablespoonful of lard. Cut off the up- 
per end of corn shucks and put to boil in cold 
water; let scalded meal and shucks cool off; 
chop the beef fine and season to taste with the 
salt and chili powder. Put a thinn layer of 
meal on shucks (leaving shuck enough to turn 
ends and sides under;) then put a small quan- 
ity of meat in center. Put a few shucks in 
the bottom of a pot to prevent scorching and 
pack in the tamales, placing a weight on top. 
Cover with boiling water, adding one table- 
spoonful each of lard and chili powder. 

NO. 19. ENCHILADAS. Mrs. Robert Y. 
McBrid'e, No. 942 Westlake avenue, Los An- 
geles — The first thing to do is to prepare the 
chili sauce by splitting open the chilis, 
about two dozen; and removing the seeds and 
the four or five veins that run lengthwise; 
put to soak in cold water and let remain two 
hours in order to take out the fire, or as 
the Spaniards have it, "that they will not 
ask you to take water." Throw off this 
water and cover with fresh, and put on 
the back of the stove, where they will bare- 
ly simmer for one hour; put forward and boil 
rapidly for fifteen minutes. Remove from 
the stove and with a dull knife scrape the 
pulp from the skins. If you have allowed 
sufficient time for the soaking, your pulp 
will be all of a quarter of an inch thick. 
Now take a large onion, chop fine and fry In 
butter until a delicate brown; then into the 
same pan put a couple of spoons of floor, let 
brown and add the chili pulp, onion and a 
cup of strained tomato juice and a cup of 
the water in which the chilis were boiled; let 
simmer until the consistency of thick cream, 
season well with salt. While the chilis are 
soaking you can prepare the tortillas, or 
pancakes. Take one quart of flour, a large 
spoonful of lard, teaspoon of salt and moisten 
with water as for biscuits; take a piece o£ 
the dough as large as an egg and roll out to 
the size of a breakfast plate. When you have 
a half dozen rolled you may begin to bake, 
which you can do in either of two ways— by 



baking on top of the stove (the Spanish 
way,) or by frying in deep fat in a frying 
jjan (the latter makes a richer tortilla.) Do 
not fry brown; the fat must not be as hot 
as for doughnuts. Proceed until all the 
dough is used, which will make about a 
dozen tortillas. Now have ready one pound 
of good eastern cheese, grated, a quart ot 
olives, some finely chopped onion which you 
can fry lightly, (if preferred cooked,) one 
pound of stoned raisins, three hard-boilea 
eggs chopped fine. Have the chili sauce hoi, 
dip the tortillas in one at a time; place on 
a large hot platter or on a hot plate in 
which it is to be served; on one-half place 
a little of the raisins, olives, cheese, egg; 
pour a spoonful of the sauce over it ana 
fold over the other half of the tortilla; so 
proceed until all are filled; pour over what 
sauce remains and sprinkle a little grated 
cheese over all. Keep the sauce hot while 
preparing and serve as soon as possible. When 
I want the enchiladas extra fine, I have some 
minced chicken to add to the other fill'ng and 
then with a cup of good coffee or a glass 
of claret nothing more is necessary for a 
delicious meal. 

NO. 20. CHILI SAUCE. (That won Gold 
Medal at Centennial.) Mrs. F. M. Caler, No. 
1415 Arapahoe street — Boil two gallons to- 
matoes one hour; add two quarts chopped 
onions, two cups sugar, one-half cup mustara 
seed. Put into a bag,, or tie in cloth, one 
tablespoon of whole black pepper, one table- 
spoon allspice and one tablespoon cinnamon 
bark and add to tomatoes; also add one tea- 
spoon cayenne pepper, salt to taste, and 
three green and three ripe peppers, chopped. 
Boil four hours and then add two quarts 
vinegar and boil one hour. This sauce, put 
through a sieve, makes delicious catsup. 

NO. 21. SPANISH CATSUP. Emilie Lund- 
berg, 2400 South Flower street, Los Angeles— 
One-half gallon green cucumbers, one-hair 
gallon cabbage, one quart tomatoes, one 
pint beans, one dozen onions, one dozen ears 
of green corn, two teacups white mustara 
seed, one teacup ground mustard, one pound 
sugar, three tablespoons turmeric, two table- 
spoons grated horseradish; three tablespoons 
celery seed, two tablespoons California olivt, 
oil; one tablespoon mace, one tablespoon 
cinnamon, one tablespoon cayenne pepper. 
Peel and slice the cucumbers; sprinkle with 
salt, and Let them stand six hours. Prepare 
the cabbage in the same way. Chop the on- 
ions, let them stand in boiling water half 
an hour; chop the tomatoes, beans and corn, 
scald and drain; mix all the other ingredients; 
place in a jar with the prepared vegetables, 
and cover with boiling vinegar. 

NO. 22. BAKED GREEN PEPPERS, WITH 
SPANISH RICE. Mrs. J. W. Sowles, 627 East 
Chicago street, Pomona, Cal.— Cook one cupful 
of rice until tender, chop one onion, one red 



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COOKING AND OTHER RECIPES. 



pepper and two green peppers very fine and 
fry slowly in frying pan with two small slices 
of bacon, or butter. When onion is tender, add 
three tomatoes or same amount of canned 
tomatoe?- let cook five minutes; add the cooked 
rice, season with salt and if not hot enough 
add a little red pepper and cook for five min- 
utes again. Take one-half dozen bell or bull- 
nosed pp-^pers, wash and cut stem end off and 
remove seeds. Place in baking dish and stuff 
with the Spanish rice. Put a small lump of 
butter on top of each pepper and bake till 
peppers are tender. Serve hot. Fresh tomatoes 
stuffed and baked in the same way are also 
very nice. 

NO. 23. FILLET GREEN PEPPERS. Mrs. 
A. R. iSlernitzauer, 462 North Fremont ave- 
nue, Los Angeles. — Take twelve large green 
peppers, remove seeds, wash well. For filling 
take two pounds porterhouse steak, one onion 
and salt. " Cook until done or until you have 
one cup of stock with the meat. Take the 
stock and meat, put in chopping bowl two 
tomatoes, one onicn, two tablespoons sugar, 
one tablespoon butter, one cup raisins, two 
eggs, red pepper and salt to taste; chop fine. 
Stuff the peppers, fry in butter until a nice 
brown on all sides. Eat hot or cold. 

NO. 24. STUFFED BELL PEPPERS. Mrs. 
W. D. Drury, 234 South Union avenue, Los 
Angeles.— Wash peppers, cut off stem and re- 
move seeds. Take scraps of cold beef or 
pork, chop fine, add pepper seeds, one large 
chopped onion and some bread previously 
moistened with hot water and a little butter, 
salt and pepper. Refill peppers and bake in 
hot oven. 

NO. 25. SPANISH EGGS. (Original.) E. 
L. D., 623 Court street, Los Angeles.— One 
dozen green chiles; roast a few moments, peel, 
remove seeds and chop; cook in sufficient water 
to steam tender; season with butter. Beat and 
season eight to ten fresh eggs; add the chiles 
and cook all a moment in hot butter. Serve 
at once. Very appetizing. 

NO. 26. SPANISH EGGS. Flora Farman, 
Monrovia, Cal.— One cup lean cooked ham, 
chopped very fine; five hard-boiled eggs. Cook 
one-third cup of stale bread crumbs in one- 
third cup of milk, to a smooth paste; mix it 
with the ham; add one-half teaspoon of mixed 
mustard, one-half saltspoon of cayenne pepper, 
and one raw egg. Mix well. Remove shells 
from the hard-boiled eggs and cover them 
with the mixture. Fry in hot fat two min- 
utes. Drain and serve hot or cold. Cut them 
lengthwise and arrange on a bed of fine 
parsley. The contrast between the green, red 
and yellow gives a pretty effect. 

NO. 27. EGGS A LA MME. MURRILLO. L. 
Shields, box 355, Los Angeles, Cal.— Have three 
large, sound green peppers, plunge them into 
very hot fat for two minutes; take them out, 
and with a coarse dry towel remove the skin 



of each; then cut each pepper into halves, 
lengthwise; remove the seeds; have a frying 
pan on the hot range with two tablespoons 
sweet oil. Cut six very thin slices of raw 
ham, place them gently in the pan, add the 
peppers, also, and then gently cook for fifteen 
minutes. Prepare six pieces of dry toast, dress 
them on a hot dish, then place a slice of ham 
over each slice of toast, then half a pepper 
over the ham. Fry six eggs separately in clar- 
ified butter, and then gently place one on top 
of each pepper. Serve. 

NO. 28. SPANISH CHEESE. Mrs. James 
Clements, 510 South Fremont avenue, Los 
Angeles. — Take six good-sized chili peppers 
(green, not red,) put them into a hot oven and 
blister them; then peel off the outer thin skin. 
Take thin slices of cheese and wrap the 
pepper bulk around it, then fry in good sweet 
lard (not butter.) Now have a Spanish 
gravy made of six large ripe tomatoes, one 
chili pepper (the red,) one button of garlic, 
small onion, a pinch of salt and pepper, a 
small piece of butter; after thoroughly cook- 
ing together, strain and thicken with a lit- 
tle flour and water, and when ready to serve 
pour over the fried peppers and cheese. Serve 
hot. 

NO. 29. SPANISH RICE. Mrs. J. J. Gro- 
gan, Fullerton, Cal.— Wash well two cupfuls 
of rice, put on to boil in one quart of water, 
one teaspoonful salt. When it begins to get 
tender add one small onion, chopped fine, one 
cupful of chopped ripe tomatoes, (as much 
of the juice as is possible drained.) two 
tablespoonfuls of butter, a dash of pepper, two 
teaspoonfuls of chili powder mixed with a 
little cold water, and three heaping table- 
spoonfuls of sugar Let it all cook slowly 
until well done. Delicious if served with 
mutton. 

NO. 30. SPANISH RICE. Miss Madge 
Cummings, Santa Paula, Cal.— To make 
enough for twelve persons, proceed as fol- 
lows: Put two tablespoons of lard in a fry- 
ing pan, and slice thin one small onion ana 
let fry together with two cups of rice, un- 
til cooked a little; then add three-fourth of 
a can of tomatoes, and cook until rice is 
done. Season highly with salt, pepper 
(cayenne) and keep this mixture quite moist 
by adding sufficient hot water, when it be- 
comes dry. 

NO. 31. SPANISH RICE. M. E. K., Pasa- 
dena, Cal.— One cup well-washed rice cooked 
soft, about one-half an hour, in kettle con- 
taining two cups of water and two cups 
strained cooked tomatoes, boiling and well 
seasoned with salt, cayenne, anl two table- 
spoonfuls finely-minced onions, or a clove 
of garlic and two ounces of finely-cut or 
grated cheese. Shake to prevent sticking 
to bottom of pan. When soft set in hot wa- 
ter till serving time. 



COOKING AND OTHER RECIPES. 



7 



NO. 32. RICE A LA VALENCIANA. Mrs. 
B. Maguire, 506% West First street, Los An- 
geles^Take cupful of Carolina rice and fry 
in two tablespoons of lard for a few sec- 
onds; add a little cut onion and a clove ot 
garlic; also a cupful of chopped cold chicken, 
veal or ham; season with salt, pepper and a 
teaspoon of sugar. Pour boiling water to 
cover rice and simmer slowly. Do not stir 
while cooking. Remove cover when flakes are 
nearly done. 

NO. 33. SPANISH HAMBURG SOUP. Mrs. 
William Harmon, 158 North Daly street, Los 
Angeles— Put one pound of round steak 
through a meat chopper; with the fingers 
form into balls the size of marbles. Then 
fry one good-sized onion in suet, a golden 
brown; add teacup of tomatoes, two green 
chili peppers (seeds removed) and about a 
quart of water; when boiling add the meat 
balls; let simmer for one-half hour, then add 
two small potatoes cut into dice; let boil an- 
other half hour or until potatoes are done, 
season with salt and pepper, serve with crack- 
ers. 

NO. 34. SPANISH LUNCHEON DISH. Mrs. 
Charles Allison, Bakersfleld, Cal.— Put one-half 
cup olive oil m a frying pan with a clove of 
garlic and an onion sliced fine. Fry brown. 
Add a pound of cold roast meat and fry brown, 
then add a can of tomatoes and a chili pep- 
per. Meanwhile boil twelve sticks of macar- 
roni in salted water twenty minutes, then add 
to meat with a cupful of mushrooms (fresh or 
canned;) pepper and salt to taste. When 
ready to serve cover thickly with grated Par- 
mesan cheese. Serve hot. Meat should be cut 
in inich-thick pieces before frying. 

NO. 35. MEAT HASH SPANISH. Mrs. G. 
G. Watters, 715 Temple street, Los Angeles- 
Chop fine cold meat— beef, lamb or veal — about 
one pint; also chop one medium-sized onion; 
mix with meat, season with salt; put in bake 
pan; spread over top teacupful stewed toma- 
toes, sprinkle with grandma's Spanish pepper 
and a dash of Cayenne pepper. Bake till 
nicely brown. Serve hot. 

NO. 36. MEXICAN MEAT BALLS. Mrs. C. 
Hickson, 231 West Eighteenth street, Los An- 
geles. — One pound pork, one pound beef, chop- 
ped fine; one-third as much bread as meat, one 
egg, one small onion, chopped fine; salt and 
pepper to taste; one tablespoonful chili pow- 
der. Put chopped meat, onion, the bread (aft- 
er being soaked in water and squeezed out,) 
salt, pepper and chili powder, into a pan with 
the beaten egg and mix thoroughly; then roll 
into balls the size of a small orange. Cook in 
a sauce which has been made, as follows: One 
quart tomatoes, salt and pepper to taste; one 
chopped oni >n, one tablespoon chili powder. 
Simmer this sauce until the onion is done; 
place the meat balls in the sauce and boil 
gently until done, which will be in about an 
hour; then r> move them to a platter; thicken 
the sauce with flour and pour over meat. 



NO. 37. SPANISH PICKLE. Mrs. N. G. 
Ledgerwood, 1577 West Twenty-first street, Los 
Angeles.— Three dozen large ripe tomatoes, two 
dozen onions, one and half dozen red peppers, 
chop fine and add twelve tablespoons salt, 
twelve tablespoons brown sugar, seven cups 
good vinegar, six teaspoons each of cloves, all- 
spice and cinnamon. Boil three hours, put in 
spices while boiling hot, and put in glass 
jars. 

NO. 38. SPANISH FLITTER PUFFS. Mrs. 
A H. Mulvane, 844 Court street, San Bernar- 
dino, Cal.— One tablespoon powdered sugar, 
two ounces butter, one teaspoonful salt, one 
cup water and yolks of four eggs. Put the 
water into a saucepan, add the sugar, salt and 
butter, and, while it is boiling, stir in flour 
enough to have it leave the pan; then stir in 
one by one, the yolks of the eggs; now drop a 
teaspoonful into boiling lard and fry to a light 
brown. If nicely done they will be very puffy. 

NO. 39. SPANISH OMELET. Emilia Lund- 
berg, 2400 South Flower street, Los Angeles.— 
One cup boiling milk, butter the size of an 
eggs, yolks and whites separate, pepper and 
eggs, yolks and whites separate, epper and 
salt. Pour the boiling milk over the butter 
and crumbs. When cool add the yolks of the 
eggs beaten light; add salt and pepper to 
taste. Beat whites until stiff and dry, cutting 
and folding them into first mixture. Have om- 
elet pan hot, and butter sides and bottom. 
Turn in mixture, spread evenly, place on 
range where it will cook slowly. When well 
"puffed" and delicately browned underneath, 
place pans on center grate of oven to finish, 
cooking the top. Spread with tomato sauce 
before folding. Serve at once on a hot platter. 
Garnish with parsley and tomato sauce around 
omelet. Tomato sauce: Cook two tablespoons 
of butter with one tablespoon of finely chopped 
onion, until yellow. Add two cups of tomatoes, 
a small piece of red pepper. (One tablespoon 
sliced mushroom or minced ham may also be 
added.) Cook until moisture has nearly evap- 
orated. Season with salt and Cayenne pepper. 
This will make two large omelets, each suffi- 
cient for five persons. 

NO. 40. SPANISH ONIONS. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles— Peel 
two pounds of Spanish onions, put them over 
the fire in sufficient boiling water to cover 
them, with a teaspoonful of salt, and boil 
them until tender; meanwhile grate an equal 
quantity of bread crumbs and just moisten 
them with cold milk. When the onions are 
tender pull them apart with two forks and 
put them into a buttered earthen baking 
dish, in layers with the moistened bread 
crumbs; put a tablespoonful of butter over 
it in small pieces; place the dish in oven 
until well browned over; serve at once. 

NO. 41. ONION SAUCE. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles— An 
onion sauce which is good with roast teal 
duck is made by peeling and chopping fine 



s 



COOKING AND OTHER RECIPES. 



a small onion; put it in a saucepan over 
the fire with a tablespoonful of butter ana 
when the butter begins to brown, stir in a 
tablespoonful of flour. When the flour * is 
brown, add half a pint each of port win*- 
and boiling water, a level teaspoonful of 
salt, a quarter of a saltspoonful of pepper 
and a little grated nutmeg. Stir the sauce 
until it boils, and then keep hot. When the 
birds are done pour the drippings from them 
into the sauce, mix them well with it, then 
serve hot. 

XO. 42. STUFFED AND BAKED SPAN- 
ISH ONIONS. Miss C. Hernstein, 2302 Bud- 
long avenue, Los Angeles — Six medium-sized 
onions, take out the centers with a scoop; 
parboil them for three minutes and then put 
them upside down on a cloth to drain. When 
drained, fill the inside with force meat of 
bacon or sausage, mixed with the heart o ! 
the onion, minced fine; also bread crumbs, 
pepper, salt, mace and a spoonful of cream. 
Stuff the onions with this, and simmer in the 
oven for an hour, basting often with melted 
butter. When done, take the onions up 
carefully without breaking; place them, open 
ends uppermost, in a vegetable dish. Ada 
to the gravy in the baking pan the juice 
of half a lemon, four tablespoonfuls of 
cream and a little browned flour; boil up and 
pour over onions. 

NO. 43. SPANISH SWEET POTATO PONE. 
Emilia Lundberg, 2400 South Flower street. 
Los Angeles, Cal. — (A recipe which originally 
came from the island of Barbadoes, and will 
instantly commend itself if you like sweet 
potato.) Wash, peel and grate the be.st qual- 
ity of sweet potatoes. Measure five cups into 
a large bowl. Into this stir three cups ot 
best West India molasses, two cups butter, 
(melt the butter carefully and do not let 
it get oily,) one cup preserved - ginger, one 
cup of preserved orange peel, (orange peel 
and ginger to be cut fine,) one teaspoon salt, 
one tablespoon pounded ginger, and two ta- 
blespoons allspice, cloves, mace and cinna- 
mon mixed. When all these ingredients are 
thoroughly mixed together, pour the pone 
in a well-greased pan, and bake in a mod- 
erately hot oven. Try it with a knife. When 
the blade comes out clean take it out of the 
oven. Let it get cold before taking it from 
the pan. It should look dark, like a ricn 
preserve when properly baked. 

NO. 44. SHRIMP. CREOLE. M. V. G.— 
One tablespoon of butter in a saucepan; add 
a small onion, chopped fine; cook until onion 
is done. Then add one-third of a can of to- 
matoes, cook this fifteen minutes; add a can 
of shrimps, a coffee cup of sweet milk thick- 
ened with flour, one teaspoon of salt, one- 
fourth teaspoon of cayenne pepper, a dasn 
of black pepper. Take off when boiled ana 
turn over toasted bread; serve on hot plates. 



NO. 45. TENDERLOIN OF SOLE, SPAN- 
ISH. Mrs. C. Hickson, 231 West Eighteenth 
street, Los Angeles— Four ripe tomatoes, or 
one-half can, two onions sliced and fried a 
light brown, 2 chili peppers chopped fine, one- 
half pound of salt pork cut in small pieces 
and fried, a pinch of salt. Boil all together 
until tender, then thicken- with a teaspoonfui 
of corn starch and set aside to cool while 
preparing the fish. Put one and one-halt 
tablespoonfuls of good olive oil into a frying 
pan; when hot, put in fish which has been 
rolled in corn meal; fry a nice brown. Put 
fish in center of dish and pour sauce over it. 
Serve garnished with parsley and sliced 
limes. 

NO. 45. SPANISH SALAD. Miss Minnie 
May Hendricks, Los Angeles, Cal.— Pare four 
large cucumbers, four large tomatoes, one 
bunch of crisp celery, two heads of fresh let- 
tuce, three green chili peppers. Then chop 
ail separately and very fine. Then mix all to- 
gether. Add one tablespoon vinegar, add the 
juice of one lemon, salt and pepper to taste. 
Set in cool place until ready to serve. 

NO. 47. SPANISH SPAGHETTI. Miss K. 
M. Phillips, 1235 West Seventh street, Los 
Angeles. — Take one-half pound ground steak 
and two ordinary-sized onions, ground, and 
cook with a good-sized piece of butter in 
skillet. Add a half can of tomatoes; season 
with salt and chili peppers. Add one-quarter 
pound cheese, cut fine. When thoroughly 
cooked, add a couple of handfuls of spaghetti, 
which has been previously boiled. Stir all 
together and serve. 

NO. 48. FRIJOLES. (Spanish beans.) Mrs. 
William H. Harmon, 159 North Daly street, 
Los Angeles.— Put one pint of pink beans to 
soak over night, then put them on to boil 
in salted water until tender. While they are • 
cooking, fry two good-sized onions in bacon 
fat; add one-half can tomatoes, about six or 
eight red chili peppers that have been cleaned, 
and part of the veins removed, unless one 
likes them very "hot;" put them on in water 
and let boil a few minutes, then scrape off 
the red jelly-like chili from the tough skin, 
and add with the onions and tomatoes to the 
beans. Let all boil several hours until very 
soft, stirring frequently to prevent burning. 

NO. 49. SPANISH STRING BEANS. Miss 
K. M. Philips, 1235 West Seventh street, Los 
Angeles. — Chop one medium-sized onion very 
fine. Frv in one tablespoon lard. Add one- 
half can tomatoes; cook a little. Season with 
chili pepper, salt and a little sugar to counter- 
act acidity of tomatoes. Prepare one and one- 
half pounds string beans, put them with the 
tomatoes and onions: cook for fifteen min- 
utes; add enough water so the beans can boil. 
Cook until the beans are tender and the 
water is boiled down. 



COOKING AND OTHER RECIPES. 



0 



NO. 50. SPANISH STEW. (Original.) Ella 
M. Magee, 122 North Johnston street. — One 
tablespoonful washed rice; tablespoonful of 
butter, fry to a rich golden brown, stirring 
constantly.. Cut up one onion, two potatoes, 
four peeled tomatoes; boil three red peppers 
soft, scrape the pulp from the inside with a 
knife; add one teaspoonful salt; place all in 
a covered stewpan; cook one hour slowly. 

NO. 51. SPANISH STEW. Mrs. Robert Y. 
McBride, 942 Westlake avenue, Los Angeles.— 
Cook some nice young peas in plenty of water. 
Fry lamb chops a delicate brown; remove the 
chops and thicken the gravy with flour; pour 
the peas and the water in which they boiled 
into the frying pan and when thickened add 
the chops; cover and let simmer for ten min- 
utes, adding salt, pepper and a little Worces- 
tershire sauce. 

NO. 52. CHILI CON CARNE. Ella M. 
Magee, 122 North Johnson street, Los Angeles. 
—Two pounds chopped beef; one-fourth pound 
suet, one -half teaspoon salt; place in a covered 
stew kettle, steam until tender; remove the 
seeds and veins from eight red peppers, boil 
soft, rub through a sieve; add one teaspoonful 
onion juice; stew slowly cue hour in cov- 
ered kettle. 

NO. 53. ALBONDIGAS, OR MEAT DUMP- 
LINGS. Mrs. E. H. Eberhart, 244 N. Chicago 
street, Los Angeles. — Meat, raw or cooked, 
onions, chile, tomato, breakfast bacon, chopped 
very fine; season with salt and pepper; mix 
with corn meal (coarse meal is best;) make 
into small balls, and carefully drop into boiling 
water. Keep boiling until done. Season the 
gravy to taste. 

NO 54. CHILE CON CARNE. Mrs. C. Y. 
Yglesias, 1037 Albany street, Los Angeles. — 
Grind chiles in a meat grinder or any other 
way to reduce to pulp; one dozen red chiles, 
remove the seeds and some of the veins; boil 
till tender; when cool grind in a meat grinder 
or scrape the meat and throw away the skin ; 
cut in pieces about one pound of beef or pork, 
put on a stewing pan with one Targe spoonful 
lard, sprinkle with salt; stew for a few min- 
utes, cover; when meat is nearly done cut 
fine a piece of onion, one clove garlic; throw 
in the stewing meat, cook a few minutes; add 
spoonful flour, cook two or three minutes, and 
then put in chile. If too thick add a little 
water, stirring all the time to prevent from 
burning. Cook a few minutes longer and it 
is done. 

NO. 55. CHILES RE'LLENOS. Mrs. C. Y. 
Yglesias, 1037 Albany street, Los Angeles. — 
Take one dozen green chiles, roast on a pan 
over the fire without lard; when skin becomes 
puffy they a: e done. When cold peel off the 
skin, cut off stem and remove seeds. For 
filling put in chopping bowl any cold meat, 
one onion, a clove or two of garlic, two 



tomatoes, stoned olives and raisins, half a cup 
if desired. When this is chopped fine add half 
a small cup of vinegar and fry on a pan with 
hot lard. Cool and fill one by one the chiles. 
When all are filled beat three eggs, whites and 
yolks separately, add a tablespoon flour and a 
spoonful of milk, season with salt and pepper. 
Now drop one by one the stuffed chiles in 
this batter and fry brown in hot lard. 'Serve 
hot. 

ANOTHER WAY.— Prepare the chiles in the 
same way as before, and for this filling use 
grated cheese instead of meat. 

NO. 56 CHILES RELLENOS. Mrs. A. A. 
Bradshaw, 1920 Front street, San Diego, Cab— 
Skin several green peppers by frying slightly 
in hot lard; slit at side, removing seeds; stuff 
with preparation of chopped boiled beef, onion, 
thyme, few drops vinegar if liked, some bread 
crumbs, a little gravy or good broth, salt and 
pepper. Dip in beaten egg, then flour and fry 
or saute in oil, butter or lard. When done 
serve with sauce made by cooking together a 
spoonful of lard or butter, a little flour, then 
add water, sliced pears, apples and seeded 
raisins, cooking until tender. 

NO. 57. COLD RAW SPANISH. Mrs. James 
Clements, 510 S. Fremont avenue, Los Angeles. 
Six good-sized tomatoes, peel and take the 
seeds out, squeeze out water, put in chopping 
bowl, then take one onion, one very small bit 
of garlic, two small green chile peppers, one 
cucumber, put with the tomatoes. Chop all 
together; when fine enough to suit take salt, 
black pepper; a small bit of sugar, a dash 
of red pepper, and one-half cup vinegar (di- 
luted) and heat it together. Let cool before 
putting over tomatoes. Put on ice and serve 
cold in lettuce leaves. 

NO. 58. ENCHILADAS, ARIZONA STYLE. 
Mrs. C. Y. Iglesias, 1037 Albany street, 
Los Angeles.— Prepare corn as for ta- 
males, the finer the better. When corn 
is ground mix a little salt in a little 
water, mix with ground corn and a little grated 
chi ese. Knead dough with hand until it be- 
comes firm like that for biscuits. Take a 
piece of the dough about the size of an egg, 
press with hands into a little cake the size 
of a round cookie, and about half an inch 
thick. Have a frying pan on the fire with 
plenty lard, when hot fry enchiladas as any 
fritters to a light brown. They will be rich 
and puffy. Have chile sauce prepared as for 
chile con carne, only in the chile con carne 
the chile is put to fry with- the meat and for 
the enchiladas you fry the chile separate and 
keep it in a pan on the back of the stove. 
When ready to serve the enchiladas dip one by 
one in the chile sauce and lay a row on a hot 
platter. Sprinkle with grated cheese that has 
been mixed with finely-chopped onions, or 
either of the two, or with stoned olives 



10 



COOKING AND OTHER RECIPES. 



chopped fine with cheese and onions. Some 
prefer a fried egg on each enchilada instead 
of the onions and cheese. 

NO. 59. ENCHILADAS DE CHILE 
VERDE, MEXICAN STYLE. Mrs. C. Y. 
Yglesias, 1037 Albany street, Los An- 
geles. — Prepare enchiladas Arizona style ex- 
cept chile sauce. CHILE SAUCE. Take a 
dozen green chiles, boil till tender, grind or 
scrape the meat, don't use the skin (they will 
be so soft as to be mashed with the masher;) 
add a little water and fry on a frying pan, 
first frying a little flour brown, and then put 
in your chile, a little salt, and the sauce is 
ready. Dip enchiladas and serve hot. 

NO. 60. FRIJOLEiS (Spanish Beans.) Mrs. 
C. Y. Yglesias, 1037 Albany street, Los An- 
geles.— Soak over night one pint pink beans. 
Put them to boil next morning with a little 
salt until they are tender. When done put on 
a deep frying pan a large spoonful of lard; 
when hot fry a small piece of onion cut fine 
and flowing. Put in beans without the water 
in which they have been boiled; mash the 
beans thoroughly in the hot lard, then add the 
water in which the beans were cooked. Cook 
five to ten minutes. 

NO. 61. GALLINA A LA MEXICANA. Mrs. 
A. Molina, Box 544, El Paso, Tex.— Wash and 
unjoint nice spring chicken, and cover with 
salted water; add one small onion, so it can 
be removed after it has seasoned the chicken. 
Let cook one and one-fourth hours. Take out 
chicken and put where it will keep warm. Boil 
two eggs in shell until hard. Separate whites 
from yolks and while yolks are hot mash and 
mix thoroughly with one tablespoonful corn 
meal, and thicken with liquor chicken has 
been boiled in. Then add one cup of prepared 
red chile, let boil five minutes and add chicken 
and the whites of the eggs, chopped. 

NO. 62. GENUINE SPANISH CHICKEN 
TAMALES. Mrs. C. Y. Yglesias, 1037 Albany 
street, Los Angeles. — For one dozen good-sized 
tamales; One chicken, one pound lard, one- 
half pound red chiles, one dozen corn husks, 
two quarts white, dry corn, one pint olives. 
Prepare the corn the night before by putting 
to boil in enough water to cover, with half 
cup of lime dissolved in a little water. Don't 
put in the hard pieces of lime that settle in 
cup. Boil ten to fifteen minutes, take from the 
fire and let stand that way until next morning, 
when put in clean cold water and rub the 
corn with your hands to clean well. Wash 
two or three times more in cold water and 
it is ready to be ground. Grind_ the corn on 
a flat stone called a metate, but any other 
grinder is preferable. Now cut up chicken, 
boil till quite tender and season with salt. 
In the meantime remove seeds from chiles and 
. put them in deep stewing pan with hot water, 
cook till tender, cool, drain off water and grind 
to a pulp. Put a piece of garlic in chile if 
desired. To prepare the chile after it is 



ground place in a stew pan a large spoonful 
of lard; when hot drop in a tablespoon of 
flour and a little salt, stirring so it will not 
burn, put in chile, cook five minutes,; then 
put in cut chicken and stoned olives. Let 
all come to a boil, take away from fire and 
cool. To prepare dough take a large pan or 
basin, put in two cups of lard and beat it 
with hands. When real light put in corn, 
beat a few minutes, drop in some of the broth 
in which the chicken has been boiled, little at 
a time, beating constantly until dough is soft 
and smooth; season with salt. Into a glass 
of water drop a bit of the dough; if it rises 
to the top it is done, if not, beat it a little 
longer. Have some dry corn husks well soaked 
for several hours in cold water, shake them 
well, apply a thin layer of the dough on 
the half of each leaf; then put a spoonful of 
the prepared stew on a prepared leaf and 
cover with more prepared leaves. Tie the ends 
with strings made of the same leaves. Then 
place in a large pot with two pints of boiling 
water, steam gently for two or three hours. 
Soak in warm water a clean dishtowel, spread 
on the top of the tamales just before putting 
on the cover. To prevent burning place a few 
hard ends of corn husks on bottom of pot 
before putting in the tamales. Flank of beef 
or other meat may be substituted for chicken. 

NO. 63. MEXICAN HOT DISH. Mrs. A. N. 
Bradshaw, 1920 Front street, San Diego.— Fry 
three or four slices of bacon, then add one or 
two sliced onions, three or four tomatoes, same 
of green chiles, and three small summer 
squashes; salt and stew about one hour, re- 
moving bacon when ready to serve. 

NO. 64. SOPA DE ALBONDIGAS, OR 
MEAT BALLS. Mrs. C. Y. Yglesias, 1037 Al- 
bany street, Los Angeles. — One pound ham- 
burg steak, or half pork and half beef, fresh, 
chopped fine. Mix with this half a cup of cold 
boiled rice. Rub on a chopping bowl one large 
spoonful of lard, if beef meat is used; if beef 
and pork, less lard. Now put in meat and 
rice, and break in two eggs. Rub this with 
your hand, season with salt, pepper, chile 
powder, one teaspoon of each; cut fine one 
onion, one clove of garlic, two or three toma- 
toes, a little chopped parsley, two or three pep- 
permint leaves, chipped fine; half teaspoon 
wild majoram (oregano,) one tablespoonful of 
the dry seeds of china parsley or culantro; 
the last two ingredients mashed fine. The last 
two can be obtained in Mexican stores. Now 
mix all spices with prepared meat, roll into 
balls the size of walnuts and drop one by 
one in a deep stew pan containing one quart 
of hot boiling water, with a little salt. Boil 
as dumplings; serve with soda crackers. 

NO. 65. PINK BEANS, SPANISH. Soak 
beans and stew until tender; salt; add a can 
of tomatoes and little pieces of onions fried 
carefully in bacon grease or butter. Also add 
a pinch of cayenne pepper. Then cook for 
one hour. 



COOKING AND OTHER RECIPES. 



11 



NO. 66. PREPARED RED CHILE. Mrs. A. 
Molina, Box 544, El Paso, Tex.— Take seeds 
and veins from red chiles until a five-pound 
pail is full of the pods; put them into cold 
water for one-half hour; then turn off cold 
water and pour on very hot water; let them 
stand ten minutes and turn off water. Repeat 
five or six times. The last water leave on 
and mash the chile with a potato masher 
through a colander until the pulp is all re- 
moved from the skins. Have a skillet with 
enough lard in which to brown two tablespoon- 
fuls of flour, into this pour the juice of the 
chile, and add a small whole onion, a small 
lump of butter and salt to taste. Place on 
back of stove to boil slowly for an hour. This 
can be used for seasoning meats, in beans, for 
making enchiladas, or on any dish that one 
likes chile. 

NO. 67. SPANISH BEANS. Mrs. G. W. 
Wood, 1023 S. Olive street, Los Angeles.— Soak 
two and a half cups small red beans in water 
over night; after cooking two hours add one- 
half can strained tomatoes. Fry two good- 
sized onions a delicate brown in one-half cup 
olive oil (lard or butter will do;) add two 
whole chile peppers, salt to taste. Turn all 
into the beans and cook slowly one and a half 
hours. Just before they are done add one 
tablespoon vinegar. Will keep well and the 
more they are warmed up the better they 
taste. 

NO. 68. SPANISH BEANS. Mrs. John Mc- 
Inerny, 1118 S. Olive street, Los Angeles. — 
Two cups best pink beans, wash thoroughly, 
put in plenty of water to soak over night. In 
morning drain off water, place in kettle, pour 
over one quart hot water (not boiling,) with 
a pinch of baking soda, and boil slowly until 
soft. When soft drain off water, pour over 
them one quart of tomatoes, one or two red 
peppers, two good-sized slices of bacon, and 
enough salt to taste. Set on back of stove to 
boil slowly for two hours. 

NO. 69. SPANISH BAKED BEANS. Mrs. 
John Mclnerney, 1118 S. Olive street, Los An- 
geles.— One pint best pink beans, wash thor- 
oughly, soak over night; in morning drain off 
water, place in a kettle with a quart of hot 
water, to which has been added a pinch of 
baking soda. Set back on stove so they can 
boil slowly until soft. When soft drain off 
remaining water, add salt. Have baking dish 
ready. Cut small thin slices of bacon, line 
bottom of dish with these, then place in a 
layer of beans, add a few pieces of red pepper, 
chopped fine, and a small teaspoonful of brown 
sugar; then another layer of bacon and beans 
prepared same as first, and so on until dish is 
filled within an inch of top. Pour over the 
whole as much tomato sauce as it will hold, 
place in a hot oven and bake one hour; serve 
very hot. Use canned tomatoes or ripe fruit 
that has been strained through a colander. 



NO. 70. SPANISH BEANS FRIED. Mrs. 
John Mclnerney. 1118 S. Olive street, Los An- 
geles.— One and one-half cups best pink beans, 
wash thoroughly, soak in plenty of cold water 
over night. In morning remove from water, 
place in kettle containing one quart hot water, 
to which a pinch of baking soda has been 
added. Set on stove where they will boil very 
slowly until very soft. As soon as soft drain 
off remaining water, season with salt and two 
red peppers, chopped fine. Then mash very 
fine as you would potatoes. Have ready a 
large skillet, very hot; place enough slices of 
bacon in it to cover the bottom, cut very thin 
and fry very crisp; then remove and place on a 
large platter. Put in a warm place. Put the 
mashed beans in skillet, and fry in the bacon 
drippings until very brown, turn and when the 
other side becomes brown lift out on the plat- 
ter with bacon. Serve very hot. Garnish with 
lettuce and thin slices of tomatoes. ; 

NO. 71. SPANISH CUTLETS. Mariane 
Kathrine Miller, 2323 Leoti street, Los Angeles. 
Take a thick cut of tenderloin steak, remove 
gristle and skin, and cut into pieces two inches 
square; then pound with blunt end of hammer 
until fiber is thoroughly broken. Have ready 
a plate of flour, seasoned with salt and pep- 
per, in which place the pieces of meat. Cook 
both sides brown in hot fats and serve by 
heaping on lettuce in center of plate; pour 
hot butter over the meats, then garnish with 
twelve tomatoes in parsley. To prepare the 
tomatoes, remove the inside of twelve of them, 
and mix with three-quarters cup rice, one-half 
onion, one cup finely chopped meats, one tea- 
spoon Worcestershire and chile sauce, and one 
teaspoonful each salt and sugar. Let simmer 
until thoroughly thickened. Fill tomatoes and 
replace the tops. Heat five minutes. 

NO. 72. SPANISH HASH. Mariane Kath- 
rine Miller, 2323 Leoti street, Los Angeles. 
Stew one cup rice and add a lump of butter; 
then melt some butter and add one minced 
onion, and let brown; add two cups minced 
meats, two cups tomatoes, one tablespoon 
Worcestershire sauce, one seeded pepper, one- 
quarter spoon curry powder, twelve olives, one 
tablespoon salt; put in a dish a layer of rice, 
then meat, and finish the top with grated 
cheese and cracker crumbs. Bake slowly for 
fifteen minutes. 

NO. 73. SPANISH OMELET. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles.— Fry 
four thin slices of bacon until crisp, drain 
from the fat, add two tablespoons minced 
onion, cook in the hot fat until yellow. Add 
also two ripe tomatoes and one tablespoonful 
of green pepper, freed from seeds and chopped 
fine. Let them cook slowly without scorching 
while you beat four eggs slightly, add a little 
salt and four tablespoons hot water. Put one 
teaspoonful butter in a hot omelet pan, turn 
in the mixture and put it in the center, add 



12 



COOKING AND OTHER RECIPES. 



the crisp bacon, finely crumbled, fold the other 
half of the omelet over, and turn out on a hot 
platter. 

NO. 74. SPANISH SALAD. Mrs. J. M. 
Reed, 5822 Monte Vista street, Highland Park, 
Los Angeles.— Four large cucumbers, one bunch 
celery, three large onions, four large tomatoes, 
two heads lettuce, three green peppers. Chop 
all separately very fine, then mix together and 
season with tablespoonful of vinegar, juice of 
one lemon and salt and pepper to taste. 

NO. 75. SPANISH RICE. Mrs. C. T. Ygle- 
sias, 1037 Albany street, Los Angeles.— Soak for 
about an hour three-fourths cup of rice, drain, 
put a spoonful of lard in frying pan. "When 
hot fry rice to a rich golden brown, stirring 
constantly. Cut fine one onion, one clove gar- 
lic and two tomatoes (large.) Have ready 
cleaned a half cup of fresh sweet peas, place 
all with rice and fry a few minutes more. 
Now put in a quart of soup bone or any other 
meat broth, season highly with salt and pep- 
per, cover and don't stir any more. Let cook 
gently till the water is reduced. Fine with 
Spanish beans. 

NO. 76. SPANISH .SHORTCAKE. Mrs. M. 
E. K., Pasadena, Cal.— Three eggs, whole of 
two, white of one saved for frosting, one cup 
sugar, one-half cup butter, two-thirds cup of 
milk, two cups flour, one teaspoon baking 
powder. Cream butter and sugar, and beat in 
eggs till very light, then add the milk and 
flour with baking powder sifted in it, and one- 
half teaspoon ground cinnamon. Bake in shal- 
low tins and put on a thin frosting made with 
white of one egg and one teaspoon ground cin- 
namon. Put in oven and brown a golden 
brown. The cinnamon turns the frosting pink. 

NO.. 77. SPANISH SOUP. Mrs. R. P>. Ste- 
vens, 1056 Pine avenue, Long Beach, Cal.— 
Take one pint pink beans, wash well and cook 
until nearly done. Then add four good-sized 
onions, three green and three fresh ripe chiles, 



all chopped fine; one quart can tomatoes, 
mashed, one pound hamburg steak and one-half 
pound suet. Do not chop the suet but put in 
whole and remove when the soup is done. 
Salt well and add pepper to taste. Add water 
to the above ingredients to make about, five 
quarts when done. Cook one hour longer and 
serve with crackers or toast. Fine for supper 
on cold rainy nights. 

NO. 78. SPANISH STEW (Original.) Ella 
M. Magee, 122 N. Johnston st., Los Angeles. — 
iOne tablespoon washed rice, tablespoon butter; 
(fry the rice to a rich golden brown, stirring 
constantly. Add three pints boiling water, one 
onion, minced fine, two potatoes, cut up, with 
four peeled tomatoes, sliced fine. Boil three 
red peppers soft, remove seeds, scrape pulp 
from inside with a knife, place all in a cov- 
ered stew pan, salt to taste; boil one hour. 

NO. 79. TAMALE PIE. Mrs. S. B. Bagnall, 
Oxnard, Cal.— One pound round of beef, with 
a little fat; one pound pork, fat and lean, cut 
in small bits or chopped coarsely in meat chop- 
per. Put together to boil, keeping well cov- 
ered with water. Prepare from dried chiles 
one-half teacup of pulp. This is done by re- 
moving seeds and veins, boiling in water until 
soft, and then scraping with a knife. When 
meat has boiled one hour add the pulp, one and 
one-half dozen olives, one dozen raisins, .three 
cloves garlic, salt to taste. To make crust, 
put in saucepan two-thirds cup fresh lard 
(home made if possible,) one pint water. 
When boiling add one teaspoon salt, one large 
teacup corn meal, stirring in slowly. When cool 
enough to handle spread this on bottom and 
sides of shallow two-quart granite basin; 
thicken meat with one tablespoon corn meal, 
boiling about five minutes. . Pour the meat 
onto the crust. Having saved enough of crust 
dough to make cover, work this into round, 
thin pats and place on top of meat. Bake in 
hot oven one-half to three-quarters of an hour. 
Better than tamales. Improves by warming 
over the second or third day. 



SOUPS. 



NO. 1. APPLE SOUP. F. M. Blagg, No. - 
4537 Marmion Way.— Wash and quarter three 
medium-sized rather tart apples; then boil 
till tender in sufficient water to make one 
quart of soup. Strain and mash through a 
colander, reboil add sugar to taste, a piece 
of butter the size of a walnut, and 2 teas- 
spoonfuls of instantaneous topioca. Serve 
with smal squares of bread fried in butter. 

NO. 2. ASPARAGUS SOUP. Miss M. H. 
Chapman, No. 124 Daly street.— Boil the as- 



paragus with any kind of fresh meat or fowl, 
or use the broth in which they have been 
boiled. To every quart of this liquor add a 
heaping teaspoonful of flour stirred into a tea- 
cup of cream just before serving. Salt and 
pepper to taste. Serve with crisp toast. One 
hundred points of asparagus will answer for 
three full pints of broth; cut them in pieces 
two inches long; boil half an hour or Until 
they come to pieces. 

NO. 3. BEAN SOUP. Caroline M. Tyler, 
Ocean Park, Cal.— Take a sufficient quantity 



COOKING AND OTHER RECIPES. 



13 



of pink or brown beans to make a quart or 
more of soup; soak them ov^r night, having 
previously washed them. In the morning 
place them on the Are with a ham bone and 
a quart of water, allowing this to simmer 
about three hours. In the mean time take 
a full pint can of tomatoes, a large onion, 
two green peppers, one red one, chopped fine 
as for chili sauce; add to this mixture, a tea- 
spoonful of salt, a small teaspoonful of sugar 
and a teaspoonful of mustard; allow this to 
boil nearly as long as the beans; then remova 
from the fire and strain through a sieve, 
pouring the liquor into the soup. This makes 
a very palatable and nourishing soup for a 
working man's luncheon. If purse is desired 
mash the bsans and strain through a colan- 
der. (This is my own invention and cannot 
be found in any cook book. — C. M. T.) 

NO. 4. BEAN SOUR Mrs. S., El Monte, 
Cal. — Put into a saucepan two quarts of water, 
a pint or more of cooked beans, (some baked 
ones will do,) and about a pint of tomatoes. 
Add a sliced onion, the size of a walnut or 
larger, two tablespoonfuls of rolled oats and 
let boil for an hour or longer; add a pinch of 
soda, or enough to take away some of the 
acid of tomatoes, then mash through sieve or 
colander and return to saucepan; some milk 
and cream can be added to this wh;ch improves 
it, but as in the other recipe, it can be made 
without and seasoned with butter, pepper and 
salt. It is good warmed over the next day. 
Whan using rolled oats do not put saucepan 
lid on tight as it boils over easily. 

NO. 5. BEAN SOUP. Mrs. E. A. Pallah, 
R. F. D., R. 3, Santa Ana, Cal.— Take pint 
red beans, 1 gallon cold water; boil briskly un 
til done; add water as it boils away; salt 
to taste; butter size of egg; serve hot with 
buttered slices of toast in soup plates; soup 
and fsw beans poured over. (Fine for school 
children's dinner.) 

NO. 6. BEAN TURTLE SOUP. Mrs. Frank, 
lin, Anaheim, Cal.— Soak over night one quart 
of black beans; next day boil them in the 
proper quantity of water, say a gallon, then 
dip the beans out of the pot and strain them 
through a colander, or if you have a jslly 
press it is better, as that keeps the hulls and 
only gives you the flour of the beans, which 
you put in the liquid you boiled them in. Tie 
up in a thin cloth some thyme, a teaspoonful 
of summer savory and parsley, and let it boil 
in the mixture. Add a tablespoonful of cold 
butter, salt and pepper. Have ready four 
hard boiled yolks of eggs, quartered, and a 
few force meat balls; add this to the soup 
with a sliced lemon and half a glass of wine, 
just before serving the soup. This approaches 
so near in flavor to the real turtle soup, that 
few are able to distinguish the differsnce. 
The FORCE MEAT BALLS for this soup are 
made as follows: One cupful cooksd veal or 
fowl minced; mix with this a handful of fine 



bread crumbs, the yolks of four hard-boiled 
eggs rubbed smooth together with a table- 
spoon of milk; season W'ith pepper and salt; 
add a half teaspoon of flour, and bind all to- 
gether with two beaten eggs; the hands to be 
well floured; the mixture to be madj into lit- 
tle balls the size of a nutmeg; drop into the. 
soup twenty minutes before serving. The 
soup is very fine without the hard-boiled eggs 
or force meat balls. 

NO. 7. BEEF SOUP (for 6.) Mrs. Scales, 
No. 46y 2 Magnolia avenue, Long Beach, Cal.— 
Three pounds fresh brisket; pour over this 
cold water to cover by one inch. At the same 
time place in half cup of barley; let boil 
slowly for three and one-half hours. Skim as 
required. Turn over meat every half hour. 
Put in salt to suit. One hour before taking 
off, put in one or two onions, acording to size; 
slice them; also a bay leaf. Ten minutes be- 
fore taking off, place enough fresh or canned 
tomatoes in it to tjive it a color. Skim once 
more and serve. 

NO. 8. BEEF SOUP. Mrs. T. F. McCa- 
mant, No. 121 Avenue 45, East.— Take shank 
bone of beef with considerable meat on it. 
Have it split into several pieces. After trim- 
ming and washing, put in kettle and boil 
briskly for a few minutes and skim. After 
that boil or simmer slowly for three or four 
hours, or until the meat will fall from the 
bone. During the process of boiling add two 
onions, salt, black pepper and a bunch of 
parsley, six cloves, two tablespoonfuls of 
vinegar and two teaspo'onfuls of sugar. When 
the cooking is completed add enough water to 
make two quarts, after which strain through 
colander, skim off surplus grease and the soup 
is ready for the table. Tomatoes or other 
vegetables and rice may be added if desired. 

NO. 9. BEEF TEA SOUP. Miss Lillian 
Young, No. 1338 North West street, Santa 
Ana. — Two pounds round steak. Cut in small 
pieces and cover with quart of cold water 
and let stand half hour; add one large onion 
with a couple of cloves stuck in it, and sim- 
mer gently for one hour; add salt and pepper 
to taste. 

NO. 10. BLACK BEAN SOUP. Miss M. A. 
Myrick, No. 228 N. Avenue 22.— Soak two cups 
beans over night. Boil until soft enough to 
mash through a colander; after adding on3 
quart of stock, add one-half cup tomatoe cat- 
sup, one sliced onion, salt and pepper, pinch 
of. summer savoy. When the seasoning is 
cooked in, cut lemon in three slices and float 
on top as it is served at tabls. 

NO. 11. BOUILLON. Miss Emilia Land- 
berg, No. 2400 South Flower street— Six pounds 
lean beef from middle of round, one and one- 
half pounds marrow-bone, five quarts cold 
water, one teaspoon pepper corns, one table- 
spoon salt, celery, turnip, parsnips, onion, one- 
quarter cup each, cut in dice; wipe, and cut 



14 



COOKING AND OTHER RECIPES. 



meat in inch cubes, put two-thirds of meat in 
soup kettle, and soak in water twenty min- 
utes; bruwn remainder in hot frying pan with 
marrow from marrow-bone. Put browned meat 
and bone in kettle; heat slowly to boiling 
point; skim and cook at temperature below 
boiling point six hours, add seasonings and 
vegetables; cook one hour, strain and cool. 
Remove fat and clear (using white and shell 
of one egg to each quart of stock.) Serve in 
bouillon cups, hot or ice cold. 

NO. 12. BRAIN SCUP. Mrs. George 
Berenstein, No. 9S2 Vernon avenue — Two sets 
of brains, well cleaned; put a piece of butter 
the size of hen egg in kettle; some chopped 
onions, chopped parsley, pepper and salt to 
taste, then put the brains in and fry slowly. 
Have some beef stock, about a quart, mix 
with the brains; let come to a boil; beat 
one egg, a half cup of rich milk, a dash of 
nutmeg and stir in just before serving. Have 
ready some pieces of fried bread an inch 
square, and put about six pieces in each soup 
bowl and pour the soup over and serve at 
once. 

NO. 13. BUTTERKNOCKOLN. Mrs. E, T. 
Cooke, No. 149 South Los Robles avenue, Pasa- 
dena, Cal. — This Hungarian soup, and dainty 
dumpling, is an excellent dish for invalids. 
It has been used in case of severe stomach 
trouble with the very best results. It is 
equally good for well people. A good-sized 
beef shank bone well broken; two pounds 
lean mutton. Wash, scrape and remove all 
particles which do not belong in a clean soup. 
Put to boil in cold water, sufficient to cover. 
Cook slowly, removing all scum, till the mut- 
ton drops apart when tried. Cool. Skim off 
all grease. Strain. Replace over fire, and 
when it boils gently, add the dumplings made 
as follows: One teaspoonful butter, beaten 
to cream; break in one egg; beat thoroughly; 
season with salt and a little grated nutmeg; 
stiffen with enough finely-rolled cracker crumbs 
to make a very soft dumpling. Drop this 
into the boiling broth, a teaspoonful at a 
time. (It will make three or four dum- 
plings.) Boil five minutes. 

NO. U. CELERY SOUP, rich and creamy. 
Mrs. F. Gamble, No. 19 Teller street, Tucson, 
Ariz.— A shank of beef, one large bunch of 
celery, or two small ones, and rich cream, 
one cup; a little flour. Make a rich broth 
of the shank, always putting into cold water, 
skimming off all the fat as it rises; when 
ready, take up the meat and thicken the broth 
with a spoon or two of flour, first rubbed in a 
little cold water; have the celery cut fine and 
boil it in the soup till tender; then add the 
cream; salt and pepper to taste, and serve at 
once. 

NO. 15. CHESTNUT SOUP. Mrs. Isabel 
Saxton, box 91, Orange, Cal.— One pound Span- 
ish chestnuts, one pound good white stock, 
one-half pint cream, one-half pint milk, dash 
of grated nutmeg and mace, cayenne and salt. 



one-half teaspoonful sugar; slit the husks and 
boil for ten minutes; remove the husks and 
skin, put the chestnuts in a stewpan with the 
stock and boil until they are soft, then rub 
through a fine strainer. Warm up with the 
milk, cream, sugar, and seasoning. 

NO. 16. CLAM CHOWDER. Mrs. Clarence 
Allison, Covina, Cal.— One pint of clams, six 
large crackers; fry two slices salt pork in fry- 
ing pan and turn fat into soup kettle; chop 
six potatoes fine, also onion; roll the crackers 
fine, chop the clams and pork, put in a 
layer of potatoes and onion, then one of 
crackers, then pork and clams, alternating in 
this way until all are put in. Add plenty of 
pepper and salt. Then add the clam liquor 
and as much boiling water as will more than 
cover them. Cook for one hour. Just before 
serving add one pint of hot milk. Stir often 
to prevent sticking. Makes enough for eight. 

NO. 17. CONSOMME (for twelve.) Mrs. 
Jennie Harrington, No. S21 South Broadway- 
Take two and one-half potatoes, two carrots, 
one can tomatoes, one stalk celery, one onion, 
chopped fine; add two pounds fresh beef, 
ground; mix chopped beef and vegetables in 
pan; break six eggs in pan with veetables and 
meat; add one-quarter teaspoonful of all- 
spice, one bay leaf, one tablespoonful salt, one 
pinch cayenne pepper and white pepper to 
season; add this mixed well together to one 
gallon chicken stock; let simmer on back of 
range four to five hours. Strain through 
cheesecloth and add juice one-half lemon and 
one wine glass sherry. 

NO. IS. CREAM CELERY SOUP (eight 
bowls,) for vegetarians: very good. H. J. 
West, Esperanza Sanatorium, Cal.— Take one 
big bunch of celery, cut up fine, both the root 
and the white stalks; put the cut-up celery 
into a stewpan and pour enough water over 
it to cover it up well. Add a pinch of salt 
and a teaspoon of butter. Then cut up the 
green celery stalks, likewise, and a small 
onion; put a slice of butter into a stewpan 
and let it melt. Put the cut-up celery and 
onion into the pan and let it simmer for ten 
minutes, stirring well meanwhile. Then add a 
small particle of bay leaf and four seeds of 
allspice; afterwards stir in a tablespoonful of 
flour; add one and one-half quarts of boiling 
milk and let it boil for ten minutes. Now 
strain through a fine sieve and add the thor- 
oughly-boiled celery. Finally add a pinch of 
white pepper, a pinch of sugar and salt to 
taste. 

NO. 19. CREAM OF CELERY SOUP. L. 
B. Morton, 1625 Rockwood street— Chop stalks 
of celery, leaving on a few tops, to fill a 
quart dish; put in a stewpan and pour on a 
little more than one quart of water; simmer 
slowly till only about one pint of liquid is 
left; then strain and into the liquor left put 
one potato that has been finely chopped, and 
one tablespoon finely-chopped onion. When 
well cooked, add one quart sweet milk, lump 



COOKING AND OTHER RECIPES. 



15 



of butter and one tablespoon flour rubbed 
smooth in a little milk; pepper and salt to 
taste. Bring to a boil and serve with or with- 
out toasted squares of bread. Sufficient to 
serve six or eight people. 

NO. 20. CREAM OP CHICKEN SOUP. Mrs. 
Frank H. Davis, Glendora, Cal.— Cut in pieces 
a plump chicken and boil until tender; strain 
and to the liquor add one cup of boiled rice, 
two tablespoons flour in one-third cup of but- 
ter; salt and pepper; a dash of paprika and 
one cup of sweet cream. 

NO. 21. CREAM OP LIMA BEAN SOUP. 
Mrs. S. B. Bagnall, Oxnard, Cal.— Take one- 
half pint of clean, plump, dry lima beans; 
boil until tender. Put in a saucepan one good 
tablespoonful of butter, one medium-sized on- 
ion, (cut fine,) and three or four sprigs of pars- 
ley. Simmer over fire ten minutes, not allow- 
ing it to brown. Put mixture in with the 
beans, and let simmer ten minutes; then pass 
through through colander. Add one pint sweat 
milk, previously heated, one-quarter saltspoon- 
ful of sugar, and salt to taste. Leave over 
fire to keep hot, and just before serving add 
slowly one teacup of cream, stirring until 
well mixed. The above is sufficient for six 
plates. 

NO. 22. CREAM OF LIMA BEAN SOUP 
WITH NOODLES. Ella M. Holmes, Santa 
Mcnica, Cal.— Proportions for five persons: 
Lima beans, dry, one pint; butter two table- 
spoonfuls; one onion; cold water, two quarts. 
Wash and soak the beans three hours. Cook 
in salted water, with one onion, one and one- 
half hours. Sift through a strainer; put back 
in saucepan; add one pine sour cream, two 
spoonfuls of butter. Take one and one-half 
tablespoonfuls of sweet cream, mix flour to 
make a stiff dough, roll very thin; cut as 
for noodles, and add to the soup. Boil five 
minutes; serve with plain or cheese crackers. 
Sour cream makes a better soup stock than 
meat broth. 

NO. 23. CREAM OF ONION SOUP. Helen 
M. Magee, No. 122 North Johnson street. — For 
five persons take a dozen mild-flavored on- 
ions, medium size, minced fine and fried to a 
pale yellow in butter; add two quarts cold 
water, seasoned to taste with salt, black and 
red pepper; boil slowly for half hour. Have 
ready in the tureen, the yolks of four eggs, 
well beaten. Add the soup slowly, a little at 
a time, beatink well, until the yolks are well 
mixed with the soup. Serve on a separate 
plate thin slices of toasted French bread or 
crackers with one tablespoonful of grated 
cheese to a plate of soup. This soup is a 
clear, straw-colored liquid, like thin cream, 
with no suspicion of onion about it. 

NO. 24. CREAM POTATO SOUP. Mrs. Go- 
lay, San Diego, Cal.— Pare and cut* into dice 
eix medium-sized potatoes, chop fine one large 
onion. Place in kettle with just enough water 
to cover and boil until tender, then add one 



quart of rich milk. When scalding hot drop 
into it dumplings made as follows: Four 
heaping tablespoons flour, one teaspoon bak- 
ing powder, pinch of salt, one tablespoon 
cream and water enough to make soft dough; 
mould into small lumps and drop into milk. 
Cook ten minutes. Do not remove cover till 
done. Lift kettle from stove occasionally to 
prevent burning. When ready to serve salt, 
pepper and celery salt to taste. 

NO. 25. CREAM OF POTATO SOUP. (Or- 
iginal.) Mrs. H — , No. 1952 Lovelace avenue. — 
Boil four medium-sized potatoes; when done 
pass through fruit press and add butter the 
size of small egg; pepper and salt and beat 
until very light and creamy. Then add one 
quart hot milk, place over fire and beat con- 
stantly with egg beater until boiling point is 
reached, then add one egg (white and yolk 
beaten separately.) Serve immediately. Do 
not boil after adding egg or it will curdle. 

NO. 26. CREAM OF RICE SOUP. Miss 
Emilia Lundberg, No. 2400 South Flower 
street.— Pearl barley, cracked wheat, sago, 
corn meal or rice can be used for this soup. 
Put over the fire in a thick saucepan with 
milk and water; as the grains soften it may 
be rubbed through a colander. To this pulp 
add enough hot milk to make a creamy soup; 
season it with salt, pepper and the least grat- 
ing of nutmeg. Serve hot. 

NO. 27. CREAM OF STEAK SOUP. Mrs. 
B. N. Hurd. No. 1742 West Twenty-fourth 
street. — Take bones and pieces of meat left 
over v from a broiled steak and boil two hours; 
add tomato or half a coffee-cup of canned 
tomato; one onion sliced, a pinch of curry 
powder. When well cooked, strain and add 
milk to make desired quantity and thicken 
slightly. Season to taste and add a good- 
sized piece of butter. 

NO. 28. CREAM TOMATO SOUP. Mrs. W. 
P. Elsdon, Highland Cal.— Pour off the juice 
from a quart can of tomatoes. Slice and boil 
two onions in a small quantity of water, pour 
off the water, and add to it the tomato juice; 
then add a quart of rich milk, (or a pint of 
milk, a pint of water, and a piece of butter, if 
milk is not plentiful.) Bring to a boil, and 
thicken with two tablespoons of flour. Very 
nice if the onion is omitted. The tomato 
from which the juice is drained can be used 
for scallop. 

NO. 29. CREAM TOMATO SOUP. Mrs. 
William Lawver, 1092 Pine avenue, Long 
Beach, Cal. — Put on to stew, one can or six 
ripe 'tomatoes, with one medium-sized cnion 
and one small stalk of celery. When all are 
cooked very soft, rub through a sieve and sea- 
son to taste with salt and pepper. Heat in a 
double boiler one pint of sweet milk thick- 
ened with two teaspoonfuls of flour, rubbed 
smooth in a very little cold milk. Cook mod- 
erately for ten minutes and add two heaping 



16 



COOKING AND OTHER RECIPES. 



teaspoons of butter. Add to the tomato cue- 
half teaspoonful of soda (if canned tomatoes 
are used, they will require a little mors soda 
than fresh tomatoes,) Stir well and add the 
boiling milk. Strain and serve immediately 
with salted crackers. Be careful to prevent 
curdling- by ceasing to cook as soon as the 
milk is added. 

NO. 30. DELICIOUS SOUTHERN SOUP. 
Miss L. Shields, Box 355, Los Angeles, Cal.— 
Take one large chicken, cut in pieces and 
fried; pound it in a mortar, then put the 
pounded chicken in a stew pan with a blade 
of mace, one onion sliced, one carrot grated, 
one tablespoonful chopped celery, one cup 
green peas, one cup okra sliced, one green pep- 
per chopped, one gallon cold water, one-half 
tablespoonful salt. Cover closely and let sim- 
mer for two hours, then add one tablespoonful 
chopped parsley and serve. 

XO. 31. EAGLE ROCK SOUP. Mrs. Katie 
V. Froekelton, Eagle Rock Valley (Garvanza 
R. F. D.,) Cal.— Take two pounds beef, put 
in kettle, cover well with cold water, cook 
moderately for four hours. Remove the meat 
and let it get cold to get the fat off. Re- 
turn to fire and add six good-sized tomatoes, 
one onion, pepper and salt to taste. Cook one 
hour, then strain through colander. Return 
to kettle and add one-halE pint of finely-mash- 
ed potato. Let come to boil and serve. 

XO. 32. FIFTEEX-MIXUTE SOUP. Mrs. 
T. F. McGamant, Xo. 121 East Avenue 45.— 
Take two pounds of choice round steak, have 
it ground as for Hamburger; put into a. stew 
pan and add two pints of cold water, a lit- 
tle salt, pepper, a small onion sliced thin, or, 
better, grated, and a few sprigs of parsley. 
Boil briskly for fifteen minutes, or longer, if 
you have time. Pour off the liquid, add a 
couple of teaspoonfuls of sugar, a tablespoon- 
ful of butter and serve with crackers. 

XO. 33. FIVE-MIXUTE TOMATO SOUP. 
Mrs. A. C. Moore. Xo. 442 East Tenth street.— 
Four large tomatoes, one large tablespoonful 
flour, four ounces butter, one-half onion, 
(grate,) one-half teaspoon salt, one-quarter 
salt spoon soda, one pint boiling water, pep- 
per to taste. Slice the tomatoes into a stew 
pan, add the salt and soda, set on the stove 
to stew while you put the butter and onion 
into a' large skillet; as soon as the butter be- 
gins to brown add the flour, working it 
smooth; add the water, stirring it all the 
time until it boils, then pour in the tomatoes 
through a sieve, stirring until evenly mixed. 
Serve very hot with hot browned crackers. 

XO. 34. FISH SOUP. Mrs. Melton, Pasa- 
dena, Cal. — Take two pounds of any kind of 
fresh fish, separate the meat from the skin 
and bones. Let the skin and the bones boil 
up with three leaves of celery, a large 
parsnip, one onion and a good-sized bouquet 
of parsley, all chopped up. Add twelve seeds 
of whole pepper, six allspices and a small 



particle of bay leaf; one and a half quarts 
water. Let one-quarter of a pound of butter 
melt in a stew pan, add one and a half ta- 
blespoonfuls of flour, stir well and put this 
in the fish broth. Allow it to boil for five 
minutes, strain it and add a cup of cream 
and chopped parsley; pepper and salt to taste. 
Cut the meat of the fish into dice-like squares, 
let them simmer in butter for a while ana 
put them into the broth. Or make dumplings 
of the fish and put them in the broth. 

XO. 35. FISH LA CREME SOUP. Mrs. 
A. R. Schlernitzauer, No. 462 North Fremont 
avenue— Take two pounds white meat fish; 
scrape the meat all off; put the bones and 
head in a quart of water, boil for one hour; 
put in salt, pepper, tablespoon butter. 
When done, remove the bones and drop the 
creme balls in while boiling. For la creme 
balls, take the meat, put in a deep wooden 
bowl, half cup cream, butter size of an egg, 
sal: and pepper to taste; tablespoon pre- 
pared mustard; beat this all to a cream; drop 
by teaspoonfuls into the soup. Boil ten min- 
utes; serve hot. 

XO. 36. FREXCH GUMBO. Mrs. Pratte 
Layton, No. 2323 Scarff street— Choose a large 
fat old chicken, after being properly drawn 
and salted two hours, (better all night on the 
ice;) cut in small pieces, wash and drain in 
colander; have ready two teaspoonfuls of 
chopped onion; into kettle put dessertspoonful 
of lard with a scant one of flour, brown light- 
ly; put in the chicken and stir continually 
until brown; then add five quarts of cold wa- 
ter. Salt to taste, with a dust of black and 
cayenne pepper; boil gently four hours. Fif- 
teen minutes before serving, add quart of 
prepared okra, or if in season for fresh okra, 
slice pint of okra and add one hour before 
serving. Make at the same time a dish of 
mush; when cold cut in small diamonds, put 
on table served in plates. 

XO. 37. FREXCH SOUP (MADE IX AX 
HOUR.) Miss Jennie Swanner, No. 1426 North 
Main street, Santa Ana, Cal.— Cut Into small 
pieces a pound of beef and a pound of veal; 
put them into a wide shallow sauce pan, with 
a carrot and an onion cut in slices; a few 
slices of bacon, and half glass of water. Hold 
it over the fire for a short time till the meat 
and vegetables begin to brown, taking care, 
however, that they are not burnt; then pour 
over the whole a pint of boiling water and 
let the soup stew gently for about three-quar- 
ters of an hour; after which the soup only re- 
quires to be strained through a sieve to be 
fit for use. 

XO. 3S. FRUIT SOUP. Mrs. M. A. Price, 
Hollywood, Cal.— One cup water, one table- 
spoon sago or bread crumbs, two tablespoons 
sugar, one" cup raisins steamed fifteen min- 
utes; one cup cranberries or pie plant juice, 
one cup strawberry juice; put sago 5 n warm 
water in a double boiler, boil till clear; add 



COOKING AND OTHER RECIPES. 



17 



sugar and raisins, then cranberry or pie 
plant juice; add strawberry juice; run through 
a colander; add a few strawberries; heat the 
soup and serve. 

NO. 39. GUMBO. Miss M. H. Chapman, 
No. 124 South Daly street— Cut up a fowl as 
if to fry; break the bones; lay it in a pot 
with a little fresh lard or good butter; brown 
it a little; when browned, pour on it a gal- 
lon of water; add a slice of lean bacon, one 
onion cut in thin slices, one pint of skinned 
tomatoes, two pints of young okra cut up, half 
a tea cup of rice and a few sprigs of parsley. 
Cover closely, occasionally remove the cover 
and skim off carefully all impurities that may 
rise to the top. Place the soup kettle where 
the water will boil slowly for at least four 
hours. 

NO. 40. LENTIL SOUP. Edith Rhynd, 
Brookside avenue, Redlands, Cal.— Three 
quarts water; salt, one cup red lentils 
(Egyptian,) two large tomatoes, two onions, 
one-quarter teaspoon thyme, one-third tea- 
spoon sage; two stalks of celery with small 
leaves, one-quarter cup olive oil. Wash and 
pick over lentils thoroughly and put to soak 
over night in one quart cold water; next day 
shave fine onions, celery and tomatoes, put 
in kettle with lentils, thyme and sage, with 
water lentils were soaked in, adding two more 
quarts cold water, simmer for two hours; 
when cooked rub through colander, and ten 
minutes before serving add olive oil. If flavor 
of oil is not liked, add lump of butter size of 
an egg instead. This should make two quarts 
of soup when done. 

NO. 41. "LIGHT HOUSEKEEPING" SOUPS. 
By "Good Manager"— People with "buffet 
kitchens," who enjoy good home-made soup, 
will appreciate this: Take hamburger steak 
(raw) and .put over the fire in cold water. 
Let it come to a boil, then simmer very 
gently until the flavor of the meat is all ex- 
tracted. Strain and your stock is ready. 
This is a good foundation for several kinds 
of soup, as the following list will show: 
Rice and tomato, vermicelli, macaroni, alpha- 
bet, vegetable (have your vegetables minced 
fine and they will cook in a few minutes;) 
noodle, tapioca, sago, and others which your in- 
genuity may suggest. If time is very lim- 
ited, a little boiled rice from the delicacy 
store, may be added to your stock, and well 
seasoned to taste makes a delicious beef broth 
in short order; though boiling the raw rice in 
the stock gives more nutriment. ■ 

NO. 42. MARROW BALL SOUP. Mrs. N. 
L. Lowman, No. 1063 Orange street— For a 
good clear bouillon, take soup bone, piece of 
lean beef, quarter of chicken, put on with 
cold water, let boil, skim well, then add 
parsley, celery, chile, tomato, carrot, onion, 
potato,, a small quantity of each. Salt to 
taste, simmer for four hours. Strain well. 

For marrow balls, take marrow the size of 
a small egg, soak in cold water several hours, 



then pour off water, beat marrow to a cream, 
add to each egg one heaping tablespoonful of 
grated and sifted white bread crumbs, until 
three of each have been well beaten in; be 
careful of the last spoonful of crumbs, as a 
few more or less crumbs are apt to mar the 
balls. Moisten your hands, roll into small 
balls, size of a marble, drop into boiling 
bouillon, cook fifteen minutes. 

NO. 43. MOCK BISQUE SOUP. Frances 
Tebbetts, No. 1607 South Grand avenue— Two 
cups milk, sprinkle of pepper, three table- 
spoonfuls butter, two cups tomatoes, three 
tablespoonfuls flour, one-quarter teaspoonful 
baking powder, one-half teaspoonful salt. 
Combine milk, butter, flour, salt and pepper 
as for white sauce. Mix tomatoes and soda; 
let the mixture stand five minutes; add to 
the white sauce, heat and serve immediately. 

NO. 44. MRS. HINCHLIFFE'S SOUP. Mrs. 
H. F. Bannard, East San Gabriel, Cal.— Take 
one and one-half pints rather weak soup 
stock, two tablespoons cream, two tablespoons 
flour, one egg, butter size of a small hen's 
egg, salt and pepper. Put stock on stove to 
heat, beat egg aind cream together thoroughly, 
rub butter and flour to smooth paste and add 
to hot stock; let boil up once and then pour 
slowly over egg and cream, stirring constantly 
or the eggs will curdle. A most delicious 
soup. 

NO. 45. MUSHROOM SOUP. Miss Emilia 
Lundberg, No. 2400 South Flower street— One 
pound mushrooms, five cups chicken stock, 
one-half onion, one-third cup butter, one-quar- 
ter cup flour, one and one-half cups of cream 
or rich milk, salt, pepper, two tablespoons 
souteene. Chop mushrooms very fine, add to 
chicken stock with minced onion; cook fifteen 
minutes, and rub through a sieve; repeat, bind 
with butter and flour cooked together, then 
add cream and salt and pepper to taste. Just 
before serving add wine. 

NO. 46. NOURISHING BROTH. Mrs. 
Mayer, No. 660 Wall street— To make soup 
nourishing it does not necessarily take a mass 
of ingredients, nor is it necessary to boil it 
too long. For a family of six persons get a 
pound of lean beef or one-half pound of mut- 
ton and beef mixed (soup bones make the 
broth too greasy;) put it to boil with cold 
water on a slow fire; when boiling for half 
an hour, add two raw potatoes, grated fine, 
a little grated carrot, two - pieces of cut-up 
celery; let that boil for fifteen minutes; take 
out your meat, add a little chopped parsley, 
a little salt. Have an egg beaten in your 
soup bowl with cold water, and then stir in 
your soup. There you have a nourishing and 
well-tasting broth fit for sick or well. 

NO. 47. ONION SOUP. Mrs. M. E. Kloeck- 
ner, No. 709 Locust street, Pasadena— This 
recipe came to me through a French woman. 
A soup without meat, and delicious. Put into 
a saucepan butter size of a pigeon's egg 
(clarified grease or fat off of soup answers 



18 



COOKING AND OTHER RECIPES. 



about as well;) when very hot add two or 
three large onions, sliced thin; stir, and cook 
well until they are red; then add half teacup 
of flour, stir this also until it is red, watch- 
ing it constantly, that it does not burn. Now 
pour in a pint of boiling water (stock or 
broth is better) and add salt and pepper. 
Mix it well, and boil a minute; then pour 
in the soup kettle and set on the back of the 
range until almost ready to serve. Add one 
and a half pints or a quart of boiling milk 
and two or three well-mashed boiled po- 
tatoes. Add a little soup to the potatoes 
first, then add more until it is smooth and 
thin enough to pour into the soup. Stir well 
and smoothly together; taste to see if it is 
properly seasoned with pepper and salt, as it 
requires plenty, especially of the latter. Let 
it simmer a few minutes. Put pieces of 
toasted bread (a good way of using dry bread) 
in diamond or cube shape, in the bottom of 
the turneen. Pour over the soup, and serve 
very hot. This soup may be made without 
potatoes, if more convenient, using more flour. 
However, it is better with potatoes. 

NO. 48. ONION SOUP. Mrs. I. Chadd, 
Fallbrook, Cal.— Take one medium-sized onion, 
chop it very fine; place the spider over a 
good fire; when hot, put in one and one-half 
tablespoonfuls of butter and add onions, 
stirring briskly all the while with a fork. 
When nice and brown, add one heaping tea- 
spoonful of flour, with salt and pepper to 
taste. "When flour is nicely browned, add one 
pint of cold water, still stirring briskly all 
the while with a fork until it has boiled full 
four minutes after adding the water. Serve 
immediately. 

NO. 49. OYSTER CREAM OF TOMATO 
SOUP. Mrs. D. J. Newcomb, No. 916 West 
Seventh street — One two-pound can of steamed 
tomatoes (or freshly cooked ones,) one quart 
milk, one pint drained fresh (or cove) 
oysters; put the tomatoes and milk on to 
heat, season the tomatoes with salt, pepper, 
butter (a pinch of baking soda) to taste; also 
put pinch baking soda in the milk, make a 
thin thickening, with two teaspoons of flour 
and water; stir this in the milk while it is 
heating; when both milk and tomatoes come to 
a boiling point, stir the tomatoes slowly into 
the milk, then add oysters without further 
cooking, and serve immediately. Oyster crack- 
ers are particularly nice with this soup. 

NO. 50. PEANUT SOUP (original.) Mrs. 
M. E. Robertson, No. 2212 West Eighth street- 
Two tablespoons of peanut butter, one table- 
spoon of browned flour (plain flour may be 
used, but the browned is preferable;) cream 
together and pour slowly over this one pint 
of boiling water; stir constantly to keep 
smooth. Season with salt and pepper; add 
to this one pint of scalded milk. If too thick, 
add more hot water. Serve immediately with 
cretons or crackers. 



NO. 51. PEARL BARLEY SOUP. (Original.) 
Sarah M. Daley, No. 1929 First street— Get 
good-sized soup bone, a sheep skin and a 
small piece of liver. Put bones in kettle, 
cover with cold water, and salt to taste; let 
boil slowly; add one potato, small onion, a 
leaf or two of celery. Take another kettle 
with one and a half cups pearl barley, cover 
with a scant pint of hot water, let simmer, 
keep ladle in barley kettle and quite often 
stir, or better still, pour up and down the 
barley; this prevents sticking, also dissolves 
it. EVery now and then take a ladle full of 
stock, pour through strainer into the barley; 
if the stock is rich enough add a little hot 
water. Chop the liver very fine, add to the 
soup bone; do this until all your stock is in 
your barley kettle. This soup is rich and 
nourishing, but not greasy; is good for sick 
or well, and is inexpensive. 

NO. 52. PEA SOUP. Mrs. H. D. Wetmore, 
No. 625 North Belmont avenue— Take one and a 
half pints pears, two tablespoons minced celery, 
one tablespoon minced onion, cooked together 
and put through sieve; add to this one quart 
milk, salt to taste, a dash of cayenne pepper 
and butter one-half size of an egg. Just be- 
fore serving add one-half pint whipped cream. 

NO. 53. —POOR MAN'S SOUP. Lily Neil- 
son, No. 1019 East Thirty-fourth street— Take 
a 15 or 20-cent shank bone, the upper part 
for preference, have the bone cracked, cut 
the meat into medium-sized pieces, put in a 
pan, cover with cold water, bring to a boil, 
skim well, cover closely, and let simmer for 
about three hours; stand aside till cold, when 
skim off all fat, (which may be utilized for 
basting other meat.) Meanwhile wash, peel 
and cut up into small pieces an onion, carrot, 
turnip and one or two steams of celery, with 
two tablespoonfuls of rice or barley; add to 
the broth with the water they were boiled 
in; season to taste. If preferred a little 
thicker, mix to a smooth paste two good ta- 
blespoonfuls of flour, with water, add and 
boil two or three minutes, stirring all the 
time. This quantity will make a substantial 
and nourishing broth at small expense for 
four people, for two meals. 

NO. 54. POTATO SOUP. Mrs. D. H. Imler, 
Tropico, Cal.— Take four large potatoes, wash, 
pare and slice; place in kettle; pour over 
them four quarts of warm water; boil until 
done. Then add a thickening made of flour, 
cream or milk— water will do— butter size of 
an egg; salt and pepper to taste. Let come 
to a boil and serve hot. Delicious and most 
excellent for invalids. Soups are always bet- 
ter when seasoning is added during the 
process of boiling. 

NO. 55. POTATO SOUP. Mrs. Rosa G. 
MacMahon, No. 212 South Cutmmings street- 
Three Irish potatoes, boiled, drain, mash fine; 
add one quart sweet milk, seven tablespoon- 



COOKING AND OTHER RECIPES. 



19 



fuls sweet cream, pepper and salt to taste. 
Immediately before serving- add finely-chopped 
fresh parsley. 

NO. 56. QUEEN VICTORIA'S FAVORITE 
SOUP. Miss Emilia Lundberg, No. 2400 South 
Flower street— One cup stale bread crumbs, 
one-half cup milk, yolks of three hard-boiled 
eggs, breast meat from a boiled chicken, one 
and a half cups scalded milk, three and a 
half cups chicken stock, two and a half ta- 
blespoons butter, two and a half tablespoons 
flour. Soak bread crumbs in milk, add yolks 
of eggs and chicken meat rubbed through a 
sieve. Add gradually chicken stock highly 
seasoned. Bind with butter and flour cooked 
together. If too thick, add a little milk; or 
if not thick enough, add more cracker crumbs. 

NO. 57. RAVIOLI SOUP, ITALIAN STYLE. 
Mary L. Combe, No. 2705 Central avenue— (1.) 
Make a paste as follows: Have a pound ot 
sifted flour on the table, form a hollow in 
the center, put in a teaspoonful of salt, with 
water enough to dissolve it; six eggs. Mix 
the whole together by pushing it from you 
with the palms of the hands; knead into a 
ball; wrap in a damp cloth and let rest one 
and a half hours. (2.) Chop very fine halt 
pound of cooked chicken and three ounces of 
cooked ham, and the half of a calf brain and 
three egg yolks, two ounces grated Swiss 
cheese (or Parmesan cheese,) salt, black pep- 
per, a little pinch of grated nutmeg, chopped 
parsley; mix well. (3.) Divide the above 
paste in two parts, roll down as thin as pos- 
sible; take one flat of paste, and with a ta- 
blespoon, put in straight rows two inches 
apart a number of balls of the above mix- 
ture, the size of a walnut; with a brush 
moisten the rows, then lay the second flat 
of paste over the ^garnished one, press be- 
tween the rows to stick them together. With 
a pastry wheel part all the balls in squares, 
then every one is a ravioli. Range them on 
a small tablecloth, cover them with same. 
(4.) Fifteen minutes before serving plunge 
them in salted boiling water, boil two min- 
utes, and let simmer on the side of fire for 
five minutes longer. Drain on a cloth. Range 
them by layers in a deep dish and spread 
grated cheese between each layer, moisten 
with four tablespoonfuls of beef extract, di- 
luted with a pint of tomato catsup. Strain 
two ounces of melted butter and serve with 
a tureen of rich beef broth. 

NO. 58. RICE SOUP. Mrs. Oscar Leusch- 
ner, No. 1012 East Adams street— Take 15 
cents worth of shoulder of mutton and put 
on to boil with three pints of cold water. 
Add one teaspoonful of salt. Let boil until 
the meat is nearly tender, then add two me- 
dium-sized carrots cut in dice, one medium- 
sized potato, two medium-sized leeks, cut 
fine, and a small half cup of rice. Let all 
boil till tender. Add more hot water before 
serving to make about two quarts. Lastly 



add a little parsley, cut fine, and a little 
pepper. This soup is simply delicious: 

NO. 59. ROYAL TOMATO SOUP. (For 
twelve persons.) Miss Wanda, Box 314, Alta- 
dena, Cal.— Boil down an old chicken in a 
quantity of water sufficient to furnish two 
quarts of broth. Then take a saucerful of 
cut up celery, one parsnip and one onion, me- 
dium-sized, cut into small pieces. Put about 
one-quarter pound butter in a stew pan and 
let it melt; then add the cut up vegetables 
and stir very frequently. Then add a particle 
of lemon rind, a small piece of mace, six pep- 
per seeds and likewise six allspice. Let it 
simmer for about ten minutes, taking care not 
to let it get brown. Now add one kitchen- 
spoonful of flour; stir the whole very well. 
This done, add the chicken broth and one 
can of nice, red tomatoes. Let the whole 
quantity boil up for one-half hour. Now add 
a teaspoonful of sugar, a pinch of red * pep- 
per and salt to taste. Mash through a fine 
soup strainer and add one cup of cream im- 
mediately before serving. 

NO. 60. RUSH ORDER SOUP. Mrs. Scales, 
No. i$Vz Magnolia avenue, Long Beach, Cal.— 
One bowl boiling water; sprinkle with salt 
and pepper; any kind of vegetable you may 
happen to have, cold or warm; slice thin. A 
trifle of meat if any is In sight; if not, place 
on tray and serve. 

NO. 61. SALSIFY, OR VEGETABLE 
OYSTER SOUP. Annie Matheson, Glendora, 
Cal.— One medium-sized bunch of salsify, 
scraped, cut into thin slices and put into 
water immediately to prevent turning black. 
Cook in salted water until very tender. Add 
one quart milk and small piece of butter; salt 
and pepper to taste. Seine very hot with 
salted crackers. 

NO. 62. SALSIFY CREAM SOUP. Mrs. O. 
A. Creider, 939 Lemon street, Riverside, Cal.— 
Take six or seven roots of salsify (oyster 
plant,) two quarts sweet milk, two large 
spoonfuls flour, butter size of two walnuts, 
salt and pepper to taste. Scrape the roots 
and slice them into cold water (to keep them 
white,) then cook them one-half hour in 
water. Stir the flour into the butter until 
well mixed; add the milk to the cooking 
salsify when just ready to boil; add the flour 
and butter; let come to a boil; season. 

NO. 63. SORREL SOUP ("Soupe a 1'Seille.") 
Florence S. Le Hardy, Cahuenga, Cal.— Take 
two bunches sorrel, wash well; put in sauce- 
pan two tablespoonfuls of olive oil'; when boil- 
ing, drop sorrel into it, cover; let simmer 
until quite tender; then, while in pan, chop 
with silver knife very fine; then add quart 
and half of boiling water, stir well; add salt, 
two raw eggs, broken and mixed without 
beating; drop in, stir all the while; when all 
comes to a boil, drop in cup of cream, stir 
briskly; send to table; to be served with 
browned dice of bread. Most delicious. 



* 



20 



COOKING AND OTHER RECIPES. 



NO. 64. SOUP A LA CANATRICE. Mrs. 
Frederick Stephens, No. 1504 North Main 
street, Santa Ana, Gal.— Very beneficial for 
singers. Ingredients for six persons: Three 
ounces sago, one-half pint cream, yolks of 
three eggs, one lump sugar, one bay leaf, and 
seasoning to taste; two quarts medium stock. 
Wash sago in boiling water, let it be grad- 
ually added to the nearly boiling stock, sim- 
mer for half hour, when it should be well 
dissolved. Beat up yolks of eggs, add to 
them boiling cream, stir these quickly in the 
soup and serve immediately. Do not let soup 
boil or the eggs will curdle. 

NO. 65. SOUP STOCK. Mrs. E. A. Pallah, 
R. F. D. No. 3, Santa Ana. Cal.— Stock for 
soup is best made for the average home cook 
from the leg joint of beef, the bones split 
open, put on to cook in plenty of cold water. 
When it first comes to boil, carefully skim; 
let simmer several hours, skim all grease off 
top and strain. Many various and delicious 
soups can be made from this stock, by adding 
vegetables, rice, tomatoes, potatoes, macaroni, 
vermicelli, pearl barley, flavoring according 
to taste, with onions, celery, parsley etc. 

NO. 66. SPANISH SOUP. Mrs. Mary L. 
Gaty, No. 1721 Bush street— Two large onions, 
one-half dozen small chile peppers, one can 
tomatoes, one large turnip, one-half can corn, 
two carrots; chop vegetables fine, put into one 
quart of water, boll until almost done; add 
tomatoes and corn, boil five minutes longer, 
then add one tablespoon of beef extract; stir 
until it dissolves; add one teaspoon Worces- 
tershire sauce and one tablespoon catsup; salt 
to taste. This is fine. 

NO. 67. SPLIT PEA SOUP. Mrs. Edmund 
M. Price, No. 962 E. 39th st.— One pint split 
peas, washed and drained immediately; two- 
thirds of a carrot, sliced, one onion, with 
six cloves stuck in it, one-quarter pound of 
mixed salt pork, one-half teaspoon celery salt 
and a little pepper; put all together over a 
brisk fire with two and one-half quarts cold 
water; when it boils up, set back and cook 
slowly four hours. Season with more salt 
and pepper if desired; strain and serve with 
dice of bread fried brown in butter. 

NO. 68. STEW SOUP. Miss M. W. Beck- 
with, Altadena, Cal. — Two pounds- of beef, five 
onions, five turnips, three-^aarter pound rice, 
a large bunoh of parsley, a few sweet herbs, 
pepper and salt, two quarts of water. Cut 
the beef up in small pieces, add the other 
ingredients and boil gently for two and one- 
half hours. Oatmeal or potatoes would be a 
grea-t improvement. Time, two and one-half 
hours. Sufficient for eight persons. 

NO. 69. STONE SOUP. Florence S. Le 
Hardy, Cahuenga, Cal.— Take any piece of 
cold left-over meats or bones, etc., be it but 
one piece or even one bone, it all helps to 
season; pour over as much boiling water as 
is needed, allowing some for the pot; add 



salt, a potato or two, carrot, onion, celery, 
tomato, or any other vegetables; a little rice 
for thickening; let boil until all is well done. 
This is a most delicious soup. 

NO. 70. SUPERIOR VEGETABLE SOUP. 
Mrs. D. H. Imler, Tropico, Cal. — Take a good- 
sized soup bone, place in a kettle, cover with 
cold water. When it begins to boil, skim 
carefully. When a rich soup or stock has 
been obtained, prepare the following vege- 
tables and ingredients and place therein: Pare 
and slice four turnips, four potatoes, four car- 
rots, two onions, one-half small head of cab- 
bage, four pieces of celery, cut in squares, 
one can of tomatoes, four sprigs of thyme 
and the same of parsley, eight cloves, four 
pieces of mace, salt, cayenne pepper or one- 
half pod of red pepper. Do not allow the 
ingredients to boil too rapidly, but boil at 
least two hours. Strain carefully. Serve soup 
hot, with salted crackers. The soup will be 
very rich and delicious, having all the flavors 
and substance of the ingredients. This soup 
prepared the- day before serving is equally as 
good. 

NO. 71. SWEDISH SOUP. Miss Emilia 
Landbsrg, No. 2400 :iou , 'h Flower street.— One- 
third cup meal tapioca, one cup cold water, 
three cups boiling wa':er, one-half teaspoon 
salt, three-inch stick cinnamon, one pint claret 
wine, one-half cup powdered sugar. Soak tapi- 
oca in cold water two hours; drain, add to 
boiling water with cinnamon and salt; let 
boil thrse minutes, then cook in double boiler 
until tapioca is transparent. Ccol, add wine 
and sugar. Serve ice cold. 

NO. 72.— TOMATO SOUP. Alice J. Roche, 
275 Center street, Pasadena, Cal.— Boil one 
quart tomatoes, one quart water, six whole 
cloves, six whole pepper corns, one and one- 
half tablespoons sugar, one tablespoon salt, 
twenty minutes. Brown two tablespoons but- 
ter and cook two tablespoons choppad onion 
in it until done; rub in two tablespoons corn 
starch; add this to tomatoes; boil ten minutes; 
put through a sieve; heat and serve with 
toasted crackers or stale bread; cut in small 
squares, fried in butter until brown. 

NO. 73. TOMATO SOUP. Mr^. M. A. Pnce, 
Hollywood, Cal.— Cook four large tomatoes 
and one-half onion; add water to make one 
pint. When hot add salt, pepper, one table- 
spoon butter, pinch of soda, 2 tabl-:spocn» 
sugar, one teaspoon celery salt, one tablespoon 
of flour, mixed with a little water. Before 
serving beat one-half pint of milk and add 
to the soup and serve immediately. 

NO. 74. TOMATO SOUP. Mrs. Mamie 
Grubb, Moorpark, Cal.— Six large cups of 
milk, one cup of mashed tomatoes, one table' 
spoon butter; salt and pepper to taste; one- 
fourth spoonful soda. 

NO. 75. TOMATO SOUP. Francss Teb- 
betts, No. 1607 South Grand avenue. Two cups 



» 



COOKING AND OTHER RECIPES. 



21 



of tomatoes, two cups of water, three table- 
spoons butter, one to one and a half teaspoons 
salt, two tablespoons flour, one teaspoon celery 
salt, sprinkle peppsr, two teaspoons sugar, 
one-half onion. Cook all ingredients together 
with the exception of the floar and butter for 
ten minutes. Melt the butter in another 
saucspan, add flour, then hot soup slowly. 
Boil for five minutes, strain and serve. 

NO. 76. TOMATO SOUP. Miss Evelyn 
Dooly, No. 623 Court street. One-half pint 
choice tomatoes, cook well, season well with 
butter, pepper and salt; add one-half pint 
boiling water; lit simmer a moment; then add 
a generous pinch of soda to neutralize the 
acid (this is very important.) Lastly a pint 
or more of fresh sweet milk. Let come to a 
boil; remove at once. Add rolled cracker 
crumbs if desired. If properly made this will 
compare favorably with oj'ster soup. 

NO. 77. TOMATO SOUP. Mrs. E. R. War- 
burton, No. 1244 Sixth street, San Diego, Cal.— 
One can or four large tomatoes stewed; one 
quart of boiling water; strain and add small 
teaspoonful of soda, one pint milk, a little 
butter, pepper and salt. B3 sure to put in 
soda before adding the milk. Let it scald, 
not boil, and add three crackers rolled fine. 

NO. 78. TOMATO SOUP. Mrs. Franklin, 
Anaheim, Cal.— Place over the fire a quart 
of pesled tomatoes; stew them soft with a 
pinch of soda. Strain it so that no seeds re- 
main; set it over the fire again; add a quart 
of hot boiled milk; season with salt, pepper, 
a piece of butter the size of an egg; add thrse 
tablespoonfuls of rolled crackers and serve 
hot. Canned tomatoes may be used in place 
of fresh ones. 

NO. 79. TOMATO AND TAPIOCA SOUP. 
Mrs. H. E. Humph ivy, Whittier, Cal.— Take 
three pints of beef stock; add to it one quart 
stewed tomatoes, one bay leaf, one tablespoon 
of sugar, half the amount of salt; one salt 
spoon each cinnamon and cloves; boil one 
hour; when cool strain; beat a little the white 
of one egg; stir in and let come to a boil 
and skim, then add one cup of well-cooked 
tapioca. Havj in your tureen one-half pint 
whipped cream, turn soup on this and serve 
at once. 

NO. 80. TOMATO CREAM SOUP. Florence 
S. Le Hardy, Cahuenga, Cal.— Take a quart 
of fresh or canned tomatoes, put in saucepan 
with cupful or raw rice; let cook until rice 
is done; strain, mashing wsll through colan- 
der; when ready to serve set on the fire; let 
come to a boil; drop quickly a cupful of rich 
milk, a pinch of salt; stir rapidly; serve. 

NO. 81. TOMATO SOUP. Mrs. S., El Monte, 
Cal.— Into two quarts of water put a pint of 
tomatoes, three tablespoonfuls of rolled oats, 
a heaping tablespoonful of minced onion and 
let boil an hour or longer. It can be made 



in less time when one is in a hurry, but the 
longer boiling improves it. Add about a quar- 
ter or less of a teaspoonful of baking soda to 
counteract the acid of tomatoes and to pre- 
vent milk from curdling. A teacup of rich 
milk and cream, or half of each, can be 
added just before serving. Pepper and salt to 
taste. If cream cannot be had, butter can be 
used for seasoning, but the cream makes it 
much nicer. It can be made without milk 
and still be good, the secret of success lying 
in the use of rolled oats and onions, which 
can be used in many kinds of soups. The 
oats not only thickens it nicely, but gives it 
strength and body, and a most wholesome and 
appetizing soup can be made in this way. 
Enough can be made to last two or three days 
by being reheated next day or else sealed up 
while boiling hot. It is even better the next 
day when warmed over, as all the ingredients 
are more thoroughly blended. 

NO. 82. TOMATO SOUP. Mrs. J. Pratte 
Layton, 2323 Scarff street— Have ready one 
quart of tomatoes, slightly stewed, one quart 
of boiling milk; into the tomatoes stir one 
teaspoonful of soda, when foam dries off, add 
gently to milk with lump of butter size of 
hickory nut; salt and black pepper to taste, 
with a few bits of green pepper, Str;un 
and serve immediately. 

NO. 83. TOMATO SOUP PUREE. Mrs. M. 
E'. Kloeckner, No. 709 Locust avenue, Pasa- 
dena, Cal.— Boil a dozen or a can of tomatoes 
until thoroughly cooked, and pass through a 
sieve. To a quart of pulp add a level tea- 
spoonful of soda. Put into a saucepan butter 
or dripping the size of a pigeon's egg, and 
when it foams, sprinkle in a heaping tea- 
spoonful of flour. When it is cooked stir into 
this a quart of hot milk, a little cayenne pep- 
per, salt and a handful of cracker crumbs. 
When it boils add the tomato pulp. Heat well 
without boiling, and serve immediately. The 
soda mixed with the tomato prevents the milk 
from curdling. If short of milk, use part 
milk and part water. 

NO. 84. TOMATO SOUP, WITH RICE. M. 
E. Kloeckner, No. 709 Locust avp""" Pasa- 
dena, Cal.— Cut half a medium-sized onion 
into coarse slices and fry them in a little 
hot butter. Add to a quart can or ten or 
twelve large tomatoes cut in pieces, after 
having peeled them, and also two sprigs of 
parsley. Let it cook about twenty minutes, 
when remove the onion and parsley. Strain 
the tomato. Put into the stewpan butter or 
dripping the size of a pigeon's egg, and when 
it foams sprinkle in a teaspoonful of flour; 
when it has cooked a minute, stir in the 
tomato pulp; season with salt and pepper. It 
is an improvement to add a cup of stock; 
however, if it is not at hand, it may be 
omitted and a cup of boiling water used in 
its place. Return to the fire, and when 
hot, add a cupful of well-cooked, freshly- 
boiled rice, and half a teaspoonful of soda. 



22 



COOKING AND OTHER RECIPES. 



NO. 85. VEGETABLE PUREE. Miss 
Emilia Lundberg, No. 2400 South Flower street 
—Old cooked peas and spinach left over from 
day before may be made into a delicious soup 
by pressing through a sieve, taking pains to 
press all the pulp through that can be made to 
go through. Heat with milk (two cups of 
milk to each cup of vegetables.) Season and 
serve with bread sticks. 

NO 1 . 86. VEGETABLE SOUP. Florence 
Fishe.\- No. 1500 Temple street— Good 15-cent 
shin bo*:s ox beef, put to cook in cold water, 
cooking it slowly two hours in about three 
quarts of water, adding more boiling water 
as it boils away. Strain and skim off every 
particle of fat. Add salt and pepper, one 
pint of chopped cabbage, four turnips, two 
parsnips, four small carrots, three medium- 
sized onions, three tomatoes, a few leaves of 
parsley, three-quarters of a cup rice, four 
medium-sized potatoes, all put through the 
course blade of food chopper, or chopped 
with chopping knife, except potatoes, dice 
them. Boil slowly two or three hours, or 
longer. This is as nice the second day as 
when first made. 

NO. 87. VEGETABLE SOUP. Mrs. T. H. 
Sullivan, San Jacinto, Cal.— Four potatoes, one 
onion, sliced thin, one turnip, two stalks of 
celery, cut fine, one small carrot, cut fine, 
one or two small apples, one large tablespoon 
of butter. Add half the butter with vege- 
tables; let boil thirty minutes; strain; season 
with salt, pepper and butter. To each bowl 
add one large tablespoon of lemon juice. Keep 
the kettle closely covered that the flavor may 
not be lost. 

NO. 88. VEGETABLE SOUP. Nina Bell 
Sherman, No. 122 North Johnson street— For 
five persons. Take one-eighth head cabbage, 
one carrot, one potato, one-half turnip, one- 
half lemon, two stalks celery; mince fine, 
mash, let drip, put the minced vegetables in 
a deep saucepan with three quarts water and 
a little salt; boil for one and one-half hours. 
When ready to serve, add one glass of cream 
or milk, one tablespoonful butter and serve 
hot with slices of bread or toast. 

NO. 89. VEGETABLE SOUP. Mrs. John 
H. Tebbetts, No. 1607 South Grand avenue- 
Add to one pint of water and boil for one 
hour the following: Two large ears of corn 
cut from the cob, two sliced tomatoes, one 
onion, one carrot, one potato, and a little 
parsley. Mash through a colander, add one 
large tablespoonful of butter and three cups 
milk; boil .up once and serve. The vegetables 
may be left without mashing. 

NO. 90. VEGETABLE SOUP. Mrs. T. F. 
McCamant, No. 121 East Avenue 45— One good- 
sized tomato, one small onion sliced thin, 
three pods of okra, a little parsley, celery, 
summer savory or thyme, three or four cloves, 
a few slices of potatoes, salt, black pepper, 
a tablespoonful of butter, and a little sugar. 



Boil half hour, or until all the vegetables are 
tender, and beaten to pieces with a fork. Add 
necessary amount of water. 

NO. 91. VEGETABLE SOUP. Mrs. C. W. 
Clayton, Whittier, Cal. — Procure a nice 15- 
cent soup bone; cover with cold water and 
boil until nearly done; then salt to taste and 
boil until tender. Then remove from kettle 
and to the broth add the following vegetables, 
chopped fine: Two potatoes, one large onion, 
ons-quarter of a small cabbage, two carrots, 
one tomato, one green pepper, a few sprays 
of parsley and celery leaves, and lastly, a 
few dashes of paprika. A little more water 
may be added if necessary, and cook until 
all are done. 

NO. 92. VEGETABLE SOUP. Miss Emilia 
Lundberg, No. 2400 South Flower street— Cut 
up a carrot, a turnip, a parsnip, an onion and 
a root of celery; fry in one ounce of butter 
until a delicate brown, then turn into a soup 
kettle; add two quarts of cold water, one-half 
cup rice, and one teaspoon salt; boil gently 
for one hour, then add a potato cut into very 
thin slices; boil 15 minutes longer; season 
with salt and pepper; stir in one-half tea- 
spoonful of minced parsley and a generous 
lump of butter; serve at once. 

NO. 93. VEBETABLE SOUP. Beatrice L.. 
Ecclestone, No. 1512 Maple avenue— Take a 
shank soup bone; cover with cold water and 
let boil slowly for three hours; remove from 
fire and let stand over night; skim off the 
fat, add salt, parsley and chopped vegetables, 
consisting of onions, celery, cabbage and car- 
rots; boil for one hour. 

NO. 94. VEGETABLE SOUP. Mrs. M. E. 
Chase, Ventura, Cal.— Use the broth in which 
a large soup bone or pot roast has been 
boiled. Add one small handful of white 
Beans, previously parboiled; one small hand- 
ful lima beans; one tablespoonful of rice; one 
large onion; one cupful of chopped or sliced 
cabbage; one turnip, cut in dice; one large 
potato cut in dice; four sticks celery, cut; 
a few sprigs of parsley, cut fine; one ear of 
sweet, or the same amount of canned corn; 
one pint of canned, or same of fresh tomatoes; 
one chile pepper; one-half teaspoon black 
pepper; a dash of cayenne pepper; salt to 
taste. Boil one and a half hours. This makes 
one gallon of soup. 

NO. 95. VEGETABLE SOUP. Mrs. Clarence 
Allison, Covina, Cal.— Have a good soup bone 
(a shank bone is best,) crack it open, cook 
steadily for several hours and let it stand un- 
til cold and the tallow rises to the top; skim 
all tallow off; the remainder should be a 
jelly. Cook again, this time adding vegeta- 
bles, an onion, two good-sized potatoes, a 
carrot, two good-sized tomatoes, a handful of 
pearl barley, a tablespoonful • of rice, a tea- 
cupful of broken maecaroni (break fine,) a 
dash or two of celery salt or a stock of 
celery. Add salt and pepper to suit. The 



COOKING AND OTHER RECIPES. 



secret of good soup making lies in cooking 
a long time until all vegetables are cooked 
to pieces. Some like the addition of a little 
browned flour stirred in just before serving. 
Some like noodles made thus: Take three 
eggs, a pinch salt and flour enough to make 
a stiff dough; roll thin, let them dry, cut 
fine, then cook for twenty minutes in the 
soup. Or make a good dough by taking one 
pint flour, a pinch of salt, two heaping tea- 
spoonfuls of baking powder; mix with sweet 
milk to a stiff dough, cut in strips and cook 
twenty minutes in the broth. 

NO. 96. VELVET CREAM CHICKEN 
SOUP. Nina Bell Sherman, No. 122 Johnson 
street — Proportions for five persons: Fowl, 
one hen or chicken; vegetables, one onion, one 
carrot, one stalk of celery; water, three 
quarts. Time, two and a half hours. Boil 
the chicken in three quarts of water two and 
a half hours, with one onion, one carrot, ont 
stalk of celery. Take off the fat, remove the 
bones, mince the meat and rub all through a 
colander. Thicken a cup of hot milk, with 
one and a half tablespoonfuls of cornstarch 
and two tablespoonfuls butter; mix with the 
soup; add one beaten egg if liked. Stir on 
the fire one minute and serve. 

NO. 97. VIRGINIA SOUP STOCK. Mrs. J. 
L. Woodworth, 3709 Dayton avenue.— To four 
pounds lean beef (the inferior parts are good 
for this purpose) put four quarts of cold wa- 
ter; wash the meat and put it in the water 
without salt; let it come slowly to boiling 
point; skim well before the agitation of the 
water has broken the scum; add a little salt 
and a dash of cold water to assist the scum to 
rise; skim again, set back and let it boil gent- 
ly on one sid2, or in one place, not all over, 
for six or eight hours, until the meat is in 
rags (rapid boiling hardens the meat and the 
flavor escapes with the steam;) add a little 
pepper, strain info a stone jar, let it cool and 
remove all grease. This stock will keep for 
many days in cool weather, and from it can 
be made all the various kinds of soups by 
adding onion, macaroni, celery, asparagus, 
green peas, carrot, tomato, okra, parsley, 
thyme, summer savory, sage and slices of 
lemon. Many of the herbs may be first dried, 
then pulverized and put in cans or jars for 
winter use. Celery and carrot seed may be 
used in place of the fresh vegetables. Macaroni 
should be first boiled in slightly salted water, 
cut in pieces one or two inches long, and 
added a short time before serving. To pre- 
pare soup for dinner, cut off a slice of the 
jelly, add water, heat and serve. Whatever 
is added to this, such as rice, tapioca, vege^ 
table, etc., may be cooked before being add- 
ed, as much boiling injures the flavor of the 
stock. In making soup from stock always 
scrape the sediment from the bottom of the 
s'.ice of jelly taken as a foundation for the 
soup, add seasoning, water and vegetables. If 
potatoes are used they should be peeled, 
sliced and laid in salt and water for half an 



hour; cabbage should be parboiled and drain- 
ed, and all other vegetables either sliced or 
cut fine, before adding them to the soup; boil 
until thoroughly dissolved; strain through a 
colander and serve at once. 

NO. 9S. WHITE SOUP. Miss Emilia Lund- 
berg, No. 2400 South Flower street.— A de- 
licious soup, which may be served at a lunch- 
son is made from almond milk. Blanch one- 
half pound of Jordan and ten bitter almonds 
and pound together in a mortar, moistening 
from time to time with milk till one pint has 
been used, after which press through a piece 
of fine cheesecloth. Scald three cups of milk 
with two tablespoonfuls of sugar and a half 
teaspoon of salt; stir in the almond milk and 
continue stirring till it is hot, then serve 
at once with croutons. For croutons cut out 
some thin rounds of bread one inch in diame- 
ter, arrange on a baking sheet, and sprinkle 
with fine sugar. Melt the sugar and glaze 
the croutons in a hot oven, repeating the 
process on the other side of the croutons. 

NO. 99. WINE FRUIT SOUP. Mrs. Carrie 
Berenstein, No. 982 Vernon avenue. Take one 
cup of raisins, one cup of prunes; wash and 
put them on in a quart of water with some 
stick cinnamon; when the fruit is cooked 
stir in a cup of sago, two slices of lemon, a 
pinch of salt, one-half cup of sugar, some 
apples fresh, or dried may be used. When the 
sago is transparent put in a cup of claret 
wine and serve hot or put in mould to be 
eaten cold as a pudding. 

NO. 100. WINE SOUP (A la Knowlton.) 
Mrs. Knowlton, No. 411 West Fourth street. — 
For six persons. Take one and one-half cups 
tapioca, wash well and let soak in cold wa- 
ter for two hours; also take one pound seeded 
raisins, wash well and let soak in cold water 
in a separate dish. Have at hand four glasses 
claret, the cheapest, the best, because it will 
give the sol") a more delicate tart flavor. 
Into a pot that will hold a gallon or more, 
put three quarts cold water, then add one 
and one-half cups sugar, two or three sticks 
of cinnamon, the juice of three lemons; now 
add your tapioca and raisins and cook until 
the tapioca is done; then add your wine and 
boil about three minutes longer. Serve while 
hot. Stir while cooking or it will stick to 
the bottom of pot. If too thick add more 
wine or water. 

NO, 101. BEAN SOUP. Mrs. M. E. Bush, 
box 18, Carpinteria, Cal.— One pint white beans, 
pork, small piece, one onion, one tablespoon 
Worcestershire sauce, salt and pepper, one- 
quarter teaspoon soda, two cloves. Wash 
bep.ns, put in two quarts cold water; add soda. 
When nearly cooked add pork, cut in small 
pieces. When beans are thoroughly cooked, 
mash with potato masher; add one quart boil- 
ing water, salt, pepper, cloves and onion cut 
fine. Cook for five minutes. Serve with 
roasted crackers. 



24 



COOKING AND OTHER RECIPES. 



NO. 102. BEEF SOUP. Mrs. I. Henry John- 
son. Whittier, Cal. — Select a small shin of 
beef, crack the bone in small pieces and place 
in kettle with five quarts cold water; let boil 
two hours, then season with tablespoon salt 
and one teaspoon pepper; boil an hour longer; 
then add to it one carrot, two turnips, two 
tablespoons rice, one small head celery, 'one 
small onion; the vegetables to be minced into 
small pieces like dice, or put through a meat 
chopper. Afte these ingredients have boiled 
one-quarter hour add two small potatoes cut 
up fine. Let boil one-half hour longer and 
serve very hot. Should any be left add hot 
water to bring to boiling point and serve hot. 

NO. 103. CHILEAN WINE SOUP. Albert 
Lawrence, VaLejo, Cal.— Take a quantity of 
go?d grape wine (not made in a drug store,) 
boil it and thicken with tapioca, sago, pearl 
barley, rice or flour; ' flavor with cinnamon, 
nutmeg, or anything else to suit the taste, or 
serve without flavor. 

NO. 104. CLAM BROTH. Mrs. Ira R. Dea- 
con, 503 W. Twenty-seventh street.— Especially 
recommended by doctors on account of the 
amount of albumen the clam contains, thus 
rendering the broth very nutritious. Take best 
quality of Long Island clams, cut 
by hand in small pieces, and cook 
thoroughly, in salted water. If ' large 
ones are used, one dozen to quart of water 
can be used, if small ones, one dozen to pint. 
Strain. S:me like milk added before taking it. 

NO. 105. CLAM CHOWDER. Mrs. H. E. 
Brook, Los Angeles. — A quarter of a pound 
of lean bacon, cut in cubes and fried to a 
light brown color, one large onion and one 
large potato, cut in slices and fried; one-half 
can of tomatoes, boil slowly until the onion 
and potato are thoroughly cooked. Then add 
one quart boi.h-g water, one can of shredded 
clams and butter size of egg. When it boils, 
stir one heaping tablespoon of flour smooth 
with a little water, add it and boil slowly for 
five minutes. Season with salt and pepper to- 
taste. Take from fire and add one-half can 
condensed cream or similar amount of fresh 
cream — not milk. This chowder is as superior 
to ordinary c.am chowder as champagne is to 
soda water. A serving for 6 people costs about 
35 cents. 

NO. 1G6. CONSOMME AND SOUPS. Mrs. 
Ira R. Deacon, No. 503 West Twenty-seventh 
street. — Boil slowly several hours, some leg 
of beef. Add vegetables and herbs for flavor- 
ing. Clarify with whites of eggs and strain 
through serge bags_ 

TAPIOCA SOUP, with consomme. For one 
quart consomm take one and one-half ounces 
tapioca. When the consomme comes to a 
boil, sprinkle the tapioca into it so that it 
will not fall in a lump, and let simmer for 
10 minutes. Two ounces tapioca will render 
the soup quite thick, and very good for chil- 
dren. 



VERMICELLI SOUP, with consomme. For 
one quart consomme take one ounce vermi- 
celli; break it up slightly, and throw into 
consomme; when it comes to a boil, let sim- 
mer for 10 minutes and serve. 

MACARONI SOUP, with consomme. For 
one quart consomme take one and one-half 
ounces to two ounces macaroni (medium size,) 
break it into lengths of about six inches; 
parboil it in slightly salted boiling water for 
15 or 20 minutes; strain and cool; then cut 
with a knife into lengths of about one or 
one and one-half inches. Throw in the boiling 
consomme, let simmer from 10 to 15 minutes 
until the paste is tender. Serve with grated 
cheese. 

PRINT ANIER SOUP. Printanier means 
"springlike," is one of the prettiest "soups 
made, and for this reason in France, is fre- 
quently served at banquets and on special 
occasions. It consists of consomme in which 
have been boiled some carrots, turnips, string 
beans daintily cut in fancy shapes; also some 
green peas and flageolet beans. 

JULIENNE SOUP. This soup is composed 
of carrots, turnips, cabbages, celery, leeks, 
French peas and lettuce, washed and cut into 
shreds. All of these are blanched by be- 
ing plunged in boiling water, after which 
they are added tc consomme and cooked into 
it. 

NO. 107. CORN SOUP. Mrs. E. A. Pallah, 
R. D. R. 3, Santa Ana, Cal.— Three medium- 
size ears green corn, grains to be cut open 
with sharp knife lengthwise down each row 
of grains; then scrape carefully with dull 
side of knife; mix corn pulp (free from skins 
of corn) with one pint rich milk; now add it 
to two pints boiling water; stir, bring to 
boil about five minutes; add butter size of 
egg; salt and pepper after finished cooking. 
To make with canned corn rub corn through 
colander. 

NO. 10S. CRAB SOUP. Mrs. Berthold J. 
Lauterbach. No. 2115 West Court street— Put 
the crabs into a kettle of boiling water and 
thrown in a handful of salt, a sweet bay 
leaf and a generous dash of cayenne pepper. 
Boil until well done, usually half an hour. 
Take them from the water and pick out all 
the meat. To one pint or more of the crab 
meat, use one quart of sweet milk (or one 
pint of milk and one pint of water.) Put 
into saucepan two generous tablespoonf uls 
butter, into which slice a medium-sized dry 
onion and cook until tender, but not brown. 
Add one-half teacup flour, stirring constant- 
ly to prevent burning; then add the crab 
mixture and the previously boiled milk. Sim- 
mer gently few minutes, and dash over each 
plateful a little grated nutmeg. 

NO. 109. GRANDMOTHER'S VEGETABLE 
SOUP. Mrs. S. P. Turner, Tustin, Cal.— Se- 



COOKING AND OTHER RECIPES. 



25 



lect of the upper shank of beef two pounds, 
wash and place in soup kettle with four 
quarts cold water; let stand one-half hour; 
wash and soak over night one cup navy 
beans; put in kettle with meat and boil to- 
gether until all are tender, then add salt 
and black pepper sufficient for all. Have 
ready one cup of cabbage, cut or sliced fine; 



two onions sliced, two potatoes, small turnip 
and one carrot in cubes, one tomato, sliced; 
one small red pepper and sprig of parsley; 
put these in soup kettle and cook slowly 
until done, adding water from time to time 
to keep up the quantity; just before using 
thicken with one tablespoon each of corn 
meal and wheat flour dissolved in cold water. 



SALADS. 



NO. 1. POETIC RECEIPT FOR SALAD. 
Miss Broome (temporary residence,) 2601 Cot- 
tage avenue, Berkeley, Cal.— The Rev. Sidney 
Smith, the witty canon of St. Paul's, London, 
who thought that an enjoyment of good things 
of this earth was compatible with aspirations 
of things higher, wrote the following excellent 
receipt for salad, when the hot weather in- 
vites to a dish of cold lamb: 
Two large potatoes (boiled) pass'd through 

kitchen sieve. 
Smoothness and softness to the salad give; 
Of mordent mustard add a single spoon, 
Distrust the condiment that bites too soon; 
But deem it not, thou man of herbs, a fault, 
To add a double quantity of salt; 
Four times the spoon with oil of Lucca crown, 
And twice with vinegar procured from town; 
True flavor needs it, and your poet begs 
The pounded yellow of two well-boiled eggs. 
Let onion's atoms lurk within the bowl, 
And scarce suspected, animate the whole; 
And, lastly, in the flavor' d compound toss 
A magic spoonful of anchovy sauce. 
Oh! great and glorious, and herbaceous treat, 
'Twould tempt the dying anchorite to eat; 
Back to the world he'd turn his weary soul, 
And plunge his fingers in the salad bowl. 

NO. 2. AMBROSIA SALAD. L. E. M., 2713 
Brighton avenue — Make a cup of the white heart 
of a crisp lettuce head; pile a few big red 
strawberries in cup and dust lightly with 
powdered sugar. Put in also a teaspoon of 
mayonnaise dressing. 

NO. 3. APPETIZING SALAD. L. Neilson, 
1019 East Thirty-fourth street — Prepare a 
bunch of water cress, same as lettuce, letting 
it become crisp in cold water; then dry well; 
peel and core as many apples as needed, cut 
into dice; chop a hard-boiled egg, sprinkle over 
the top of salad. Make a French dressing, 
pour over the whole just before serving. This 
is excellent with game or roast duck. 

NO. 4. APPLE-CELERY SALAD. Mrs. 
Sherman Bullis, Dolgeville, Cal. — Chop equal 
parts of celery and tart apples and salt to 
taste, then make a dressing of one-half cup 
vinegar, two eggs, a piece of butter size of 
walnut, or tablespoon olive oil, if liked, and 
three tablespoons cream. Cook the eggs and . 



vinegar in double boiler, then add butter, or 
oil, and last beat in the cream. (This is 
strictly original.) 

NO. 5. ARTISTIC iSALAD FOR SIX. Lur- 
line Middleton, 1542 West Eleventh street — 
Take six even-sized cucumbers, and the same 
of tomatoes, and cut the tops off nicely (cut- 
ting the cucumbers lengthwise) and scrape out 
the inside of both and mix with two belle pep- 
pers, a few lettuce leaves and one-quarter of 
an onion and chop fine; then refill the cucum- 
ber and tomato shells and arrange on salad 
plates, a cucumber and tomato to each plate, 
surround with lettuce leaves, and put a tea- 
spoon of mayonnaise on top of each cucumber 
and tomato. 

NO. 6. AUTOMOBILE SALAD. Miss W. I. 
Puis, 824 Tenth street, Riverside, Cal.— Cut 
into small pieces four medium-sized tomatoes, 
draining off the juice and rejecting it from 
the salad; two medium-sized heads of lettuce, 
four stalks Of celery and one-half cup pickled 
olives. Mix thoroughly and put together with 
the following dressing: Beat one egg until 
creamy; pour over it four tablespoons vinegar, 
scalding hot, stirring constantly. Place dish 
in hot water over fire and stir constantly until 
mixture thickens. Remove from fire and add 
one teaspoon butter and stir until melted. 
Add one-half teaspoon mustard, one-half tea- 
spoon salt, one-quarter teaspoon pepper and 
dilute with enough sweet cream to make the 
dressing the consistency of cream. Add two 
tablespoons Underwood's deviled ham. Garnish 
with red nasturtium blossoms. 

NO. 7. BANANA SALAD— Miss Terry, 344 
South Grand avenue — Six bananas, one head 
lettuce, twelve English walnuts, parsley, 
French dressing. Strip one section of the skin 
from the bananas; remove the fruit and cut into 
dice one-quarter inch square. Put the diced 
bananas in dish, turn over them the dressing, 
let stand on ice thirty minutes. Then fill 
the skins with the prepared fruit, arrange on 
bed of crisp lettuce leaves; garnish with 
halves of English walnuts and finely-minced 
parsley. French dressing: One-quarter tea- 
spoon salt, one-quarter teaspoon powdered 
sugar, one-eighth teaspoon white pepper, four 
tablespoons olive oil, one tablespoon vinegar, 



26 



COOKING AND OTHER RECIPES. 



one tablespoon lemon juice. Mix salt, pepper 
and sugar with one tablespoon olive oil, then 
add alternately the remaining- oil, lemon juice 
and vinegar. 

NO. 8. BANANA AND NUT SALAD. Elis- 
abeth M. Bugbee, 2915 South Figueroa street- 
Take an equal quantity of almonds and wal- 
nuts and roll them fine. Cut the bananas in 
halves and cover them first generously with 
mayonnaise dressing, which must not be too 
thick, but in which the mustard has not been 
omitted, and then cover with the nuts and 
place on a plate of crisp lettuce. Have chopped 
fine, a little apple and young celery, mix with 
mayonnaise, and put about two tablespoons 
lightly on each plate. This makes a very 
pretty dish and tastes even better. 

NO. 9. BEET SALAD. Miss Evelyn Dooly, 
623 Court street— Very nice. Choice young 
beets, well cleansed, but not broken. Put 
on to boil in cold water. Cook until tender, 
when skin will easily rub off by putting 
them in cold water. Cover with vinegar. 
Dressing: Two tablespoons sugar, one table- 
spoon corn starch, pinch of salt; mix with 
three tablespoons vinegar and butter size of 
walnut; boiling water for consistency desired. 
Cook one minute or longer in double boiler. 

NO. 10. CABBAGE SALAD. Mrs. A. J. 
Adams, 823 South Flower street — Proportions: 
One small cabbage and one stalk celery, chop- 
ped fine. Cream dressing: One cup sharp 
cider vinegar, four eggs, one tablespoon mixed 
mustard, one teaspoon salt, one-half teaspoon 
white pepper. Whip eggs with beater, then 
romp altogether. Heat in double boiler; take 
from fire when mixture thickens; add one 
tablespoon butter and three-quarters cup 
sugar. This bottled will keep well. Enough 
for two large salads and three small ones. 
Thin with cream of milk to the consistency of 
cream, when the salad is made. Three hard- 
boiled yolks mashed smooth improves cabbage 
salad, the rings of the whites used as a gar- 
nish. A good dressing can be made with two 
eggs. 

NO. 11. CABBAGE-CELERY SALAD. Mary 
H. Chapman, 124 South Daly street— For one 
quart cabbage and celery mixed, three parts 
cabbage to one of celery. Take the yolks of 
two fresh eggs, beat them until very light; 
add one pint milk, one tablespoon mustard, 
one tablespoon butter, one teaspoon salt; sugar 
and pepper to taste. Mix these ingredients, 
place over brisk fire and let come to boil; re- 
move from fire, take whites of eggs and beat 
them stiff; pour your sauce into a salad 
bowl, and mix lightly your beaten whites, 
which mixture pour over and mix well with 
the cabbage and celery, chopped fine. Garnish 
the whole with two hard-boiled eggs. 

NO. 12. CALIFORNIA SALAD. Mrs. F. G. 
Martin, Station A, Pasadena, Cal. — Take four 
large ripe tomatoes, pare, chop and drain off 
part of the juice; add a pint chopped English 



walnuts, two or three stalks of tender celery 
chopped fine, and large mellow apple, chopped 
or ground. Salt the mixture and let stand 
a couple of hours and pour over it a dress- 
ing made as follows: Beat the yolks of two 
eggs until very smooth; add a spoonful of 
prepared mustard and very slowly beat in 
one-half cup of purest olive oil, or melted 
butter. Then stir in four or five tablespoons- 
ful of lemon juice, and after beating a long, 
add three or four spoonsful of whipped cream. 

NO. 13. CALIFORNIA CHERRY SALAD. 
Mrs. Alice H. Ziesing, Glencoe, 111.— Stone 
large California cher&ries, preferably the 
dark ones,) leaving them whole as possible. 
Marinate in a French dressing, made with 
lemon juice, instead of vinegar, for one 
hour. Dispose in a mound, the white inside, 
leaves of head lettuce, about twelve cherries 
to a plate, and place a spoonful of good 
mayonnaise, over them, but do not entirely 
cover the cherries. If oil is objectionable, a 
cooked salad dressing may be used. Very de- 
licious and a pleasing accompaniment to a 
dinner in red decorations. 

NO. 14. CHEESE SALAD. Mrs. Florence 
B. Wheatly, Sierra Madre, Cal. — Make a cup 
of two medium-sized, fresh lettuce leaves. 
In the center of this cup lay a slice of 
neufchatel or cream cheese and a slice of 
hard-boiled egg. Cut the egg so that the 
yol'k shows a perfect circle of yellow in the 
center of a white ring. Serve with the fol- 
lowing French dressing: Thoroughly blend 
with three tablesspoons of olive oil, one-half 
reaspoon salt, one-fourth teaspoon pepper, a 
dash of paprika and a few drops of onion juice; 
then add one tablespoon of vinegar, a little at 
a time, beating the whole until thoroughly 
mixed. 

NO. 15. CHERRY SALAD. L. E. M., 2713 
Brighton avenue.— Stone some firm large cher- 
ries and blanch same number of filbert nuts, 
stick the nuts inside cherries and pile on 
a crisp lettuce leaf on individual plates with 
a teaspoon of mayonnaise to one side, in 
which the cherries are to be dipped as they 
are eaten. 

NO. 16. CHESTNUT SALAD. Mrs. Robert 
Allan Reid, Sierra Madre, Cal.— Shell one 
pound of French chestnuts, being careful not 
to break the inner skin, boil about 15 minutes 
ir until soft in water enough to cover; re- 
move the skins and let them cool, breaking 
into small pieces; adding an equal quantity 
of celery cut into pieces. Serve each por- 
tion upon a leaf of crisp lettuce, dressed 
with the following mayonnaise dressing: The 
yolks of two eggs, one teaspoonful each 
of mustard, salt and sugar, well beaten to- 
gether; add the juice of one lemon and 
stir in cup of oil, dropped slowly, and one- 
half cup vinegar. If it separates, beat the 
yolk of another egg and drop the mixture 



COOKING AND OTHER RECIPES. 



21 



into it. Just before using, beat the whites 
of the eggs to a froth and add to it, thor- 
oughly blending. On each plate, upon a 
small leaf of the lettuce, serve eight or ten 
small pieces of the meaty part of a grape- 
fruit, undressed, and this, with a cheese ball 
made of chopped pecans and cream, cheese 
and a wafer or two laid upon the plate, 
makes a most attractive dish. 

NO. 17. CHICKEN SALAD. Miss Margaret 
W. Beckwith, Altadena, Cal.— The remains 
of cold roast or boiled chicken, two lettuces, 
cucumber, a few slices of boiled beetroot and 
salad-dressing. Trim neatly the remains of 
the chicken, wash, dry and slice the lettuces, 
and place in the middle of a dish; put 
the pieces of fowl on the top and pour the 
salad-dressing over them) garnish the edge 
of the salad with hard-boiled eggs, cut in 
rings, sliced cucumber, and boiled beetroot 
cut in slices. Instead of cutting the eggs 
In rings, the yolks may be rubbed through a 
small sieve, and the whites chopped very 
fine, and arranged on the salad in small 
bunches, yellow and white alternately. This 
should not be made long before it is wanted 
on the table. The salad dressing: One tea- 
spoonful of mixed mustard, one teaspoon of 
pounded sugar, two tablespoons salad oil, 
four tablespoons milk, two tablespoons vine- 
gar, cayenne and salt to taste. Put the 
mixed mustard into a salad bowl with the 
sugar, .and add the oil drop by drop, care- 
fully stirring and mixing all these ingredients 
well. Proceed in this manner with the milk 
and vinegar, which must be added very 
gradually, or the sauce will curdle. Put 
in the seasoning, when the mixture will be 
ready for use. If this dressing is properly 
made it will be soft and have a creamy ap- 
pearance. In mixing the salad dressing, the 
ingredients cannot be added too gradually, or 
stirred too much. 

NO. 18. CHICKEN SALAD IN TOMATO 
SHELLS. Mrs. A. J. West, 1514 New Hamp- 
shore Ct.— Fill tomato shells with following 
mixtures: Chopped chicken, celery, onions; 
mixed with cosked dressing. Use amount of 
material for ordinary salad. 

NO. 19. CHICKEN OR LOBSTER SALAD. 
Mrs. Frank A. Howe, 430 Cedar avenue, Long 
Beach, Cal.— Cut chicken or lobster in small 
pieces and add an equal amount of chopped 
celery. If the eastern celery is used it may 
be cut in small pieces. Dressing: To three 
eggs well beaten; add two tablespoons of 
sugar, one tablespoon butter, one tablespoon 
prepared mustard, one teaspoon salt, a little 
white pepper, a little red pepper. Heat one 
cup vinegar and add to above mixture. 
Cook, when nearly cold; add slowly two 
or three tablespoons olive oil. When ready 
to serve add one cup of whipped cream. 

NO. 20. COMBINATION TOMATO SALAD. 
Mrs. J. E. H. Wright, N. Cacumonga, Cal.— Six 



large tomatoes, three small cucumbers, one 
stalk celery, two heads crisp lettuce. Pour 
boiling water over tomatoes, then plunge 
into cold water and peel carefully; scoop 
out insides without breaking the shell; chop 
fine the peeled cucumbers and celery; make a 
French dressing of two tablespoons olive oil, 
one of vinegar, salt and pepper; mix with 
chopped vegetables; make a rich mayonnaise 
dressing with yolks of two eggs; one-half 
pint olive oil; drop oil slowly into eggs, 
stirring all the time until very thick; add 
juice of one lemon, salt, cayenne pepper and 
few drops of Worcestershire sauce, just be- 
fore serving; trim salad bowl with lettuce; 
place tomatoes on it and fill them with chop- 
ped mixture; put one teaspoon mayonnaise on 
each and add to each a nasturtium blossom. 

NO. 21. CREAM POTATO SALAD. Mrs. 
Bertha S. Morris, 1016 Georgia street. — Boil 
six good-sized potatoes in their jackets, peel 
and slice in dish with two hard-boiled eggs, 
five or six pieces of celery, one onion and two 
sprigs parsley cut fine, pepper and salt a lit- 
tle, mix all together and then cover with the 
following dressing: Half cup of vinegar put 
on the stove to boil with piece of butter size 
of egg, beat up two eggs, add the hot vine- 
gar, beating the eggs all the time, then add 
teaspoonful mustard and sugar and a speck of 
red pepper wetted with a little cold water, 
then set on stove and stir until it begins to 
thicken, beat half cup, of cream into it when 
cool. 

NO. 22. CUCUMBER SALAD. Mary E. 
Benkert, 2180 W. Adams street.— Select six 
firm, even-shaped cucumbers, cut in two 
lengthwise, remove centers and put shells on 
ice until ready to serve. Chop centers, not 
too fine, and mix with a dressing made by 
mixing one teaspoonful each of sugar, salt, 
mustard and flour; add one-half cup of sweet 
cream and one well-beaten egg; cook in double 
boiler, stirring well; when heated add one- 
half cup vinegar, slowly; when it thickens, 
remove from fire and cool. When ready to 
serve mix with the chopped centers, put in 
the shells and serve on crisp lettuce leaves. 

NO. 23. CUPID TRIUMPH SALAD. Miss 
W., Glenwood Tavern, Riverside.— Peel and 
separate divisions, lengthwise, of an orange of 
medium size. Cut from inner side or eacn 
section enough to make crescent of equal widtn 
in all parts on a lettuce leaf; arrange tnese 
pieces to form a ring, this forming the "wed- 
ding ring." Then form outside this ring an- 
other of somewhat narrower width at the top 
of the outer ring; place the rind of a kumquat 
orange, divide to form prongs for a setting 
made of the thick part of a bunch of celery; 
cut to form a diamond, and you have the en- 
gagement ring. Fill the inner circle with 
celery chopped fine, with mayonnaise dressing. 
Hearts cut from slices of pickled beets may 
be scattered about the dish if desired. 

NO. 24. DELICIOUS WINTER SALAD. E. 
A. L., 1929 Ocean View avenue.— Pare four 



28 



COOKING AND OTHER RECIPES. 



juicy sweet oranges; peel off every bit of the. 
white inner skin; pull the lobes apart andlj 
cut each into four pieces. Scald a cupful of \ 
English walnut kernels; strip away the t>lt- - 
ter skin and let the kernels get dry and cold. 
Mix with the bits of orange; set on tiie ice 
for an hour; heap in a glass dish lined with 
lettuce and serve with cream dressing; 
one egg, three tablespoonfuls vinegar, one ta- 
blespoonful sugar, one-half cup milk, two 
tablespoonfuls butter, one-half tablespoonrul 
mustard, one tablespoonful salt, sprinkle of 
Cayenne. Beat the egg; add to it the butter 
(slightly melted,) the dry ingredients and 
vinegar and milk; put into a double boiler 
and stir over boiling water till thickens; set 
away to cool. 

NO. 25. DUCK AND ORANGE SALAD. 
Helen M. Magee, 122 North Johnson street.— 
Arrange a bed of chicory or celery leaves, 
with celery stalks sliced into one-quarter-inch 
pieces on a salad dish, and lay slices of cold 
roast duck down the center. On each side 
arrange slices of sour orange peeled. Garnish 
the ends of the dish, (but not on the saiad) 
with shreds of orange peel. For three oranges 
and a pint of duck mix one-quarter teaspoon- 
fu] salt, dash of pepper and one-half cup oil. 
Pour on salad, mix and serve. Suitable for 
luncheon party or chafing dish supper. 

NO. 26. EGG SALAD. L. E. M.,— Cut hard 
boiled eggs in half, mash yolks smooth and 
add equal bulk canned deviled chicken, 
moisten with mayonnaise dressing, shape into 
balls, fill center of egg and press together 
and keep on ice. When ready to serve lay 
whole eggs in a circle on a nest of crisp 
lettuce leaves with dressing heaped in center. 
Garnish with • capers and nasturtium leaves 
and blossoms. 

NO. 27. ENGLISH WALNUT AND CELERY 
SALAD. Mrs. W. G. Brown, Inglewooa, cal. 
—Shell enough nuts to make two cups of meats 
and boil them in salted water with a slice of 
onion, one-half dozen pepper corns ana a 
blade of mace. Boil ten minutes; turn into 
a dish of cold water and remove skins. Cut 
crisp celery into small pieces— for the stated 
amount of nuts, three cups celery. Wipe the 
nut meats with a soft cloth and mix with 
celery and any good salad dressing. 

NO. 28. FIG SALAD. Clara M. Marks, 1016 
Grattan street.— Put into salad bowl one-half 
pint honey; add to this twenty-five fresh figs; 
whip one quart cream, flavored with one table- 
spoonful brandy. 

NO. 29. FRENCH SALAD. Mrs. A. B. 
Williams, S3Sy 2 South Flower street.— Drain 
the liquor from half a can of peas; add one 
pint finely cut celery, one cup blanched and 
broken English walnuts, one cup tart oranges. 
Toss together lightly, garnish with tender 
celery leaves and serve with any good salad 
dressing. 

NO. 30. FRUIT SALAD. Mrs. Geo. Ream, 
407 South Fremont avenue.— Six oranges, oni 



m-jr can pineapple, four bananas, one-half pound 
|^ California grapes, one-half pound English wal- 
^.Inuts, one box Knox's gelatine. Draw juice 
\ from pineapple and dissolve one and one-naif 
cups of sugar in it; cut fruit in small pieces 
and place alternately in a deep dish; heat 
sugar until thoroughly melted, then add 
gelatine, after first dissolving in a cup of cold 
water. Take from fire, when beginning to 
cool, strain and pour till set; serve with sauce 
or whipped cream. Other fruits may be sub- 
stituted. 

NO. 31. FRUIT SALADS WITH DRESS- 
ING. Mrs. Kloeckner, 709 Locust street, Pasa- 
dena, Cal.— Fruits agreeable to each other may 
be blended, such as banana and orange, white 
grapes and orange, apple and celery. Three 
parts celery to one part apple covered with 
mayonnaise into which you have stirred an 
equal quantity of stiffly whipped cream, may be 
served at dinner. Shaddocks may be served on 
lettuce leaves covered with French dressing. As 
the inside lining of the fruit is bitter, cut in 
halves crosswise, and with a spoon remove 
the pulp and seeds. Use lemon for acid in 
salads, or salad dressing, when possible. It 
is more wholesome than vinegar. 

NO. 32. FRUIT AND NUT SALAD. Mrs. J. 
P. Robinson, 233 West Fortieth street.— Take 
equal part Malaga grapes, celery, English wal- 
nuts and good tart cooking apples; cut celery 
and apples info quarter inch squares. Pour 
over this a butter mayonnaise dressing, 
made as follows. To one-half cup vinegar add 
one teaspoon mustard and dissolve well. Put 
on to boil one cup milk in double boiler. Cream 
well three heaping tablespoonfuls butter and 
one leaping tablespoon of flour, and 
add one-eighth teaspoon cayenne pepper. In 
another bowl beat j'olks of two eggs; add two 
tablespoons sugar and one teaspoon salt. Into 
the bowl of butter, etc.. add a little of the 
boiled milk, stirring well until very smooth; 
then add the remainder of the milk; continue 
to stir and boil. When thick add to it the 
eggs, vinegar, etc., and cook until it again 
thickens, stirring constantly. Pour into a bowl 
and when cold add two teaspoons lem'on ex- 
tract. This dressing can be kept for weeks 
in a refrigerator. 

NO. 33. GRANADA SALAD. (Mexican 
Pomegranate.) S. Miller, 464 North 
Fair Oaks avenue, Pasadena, Cal. Place 
the fruit in the ice box until cold. 
Cut open with a sharp knife across the 
fruit division. Scrape out the red particles 
with a silver spoon. Place on shredded let- 
tuce hearts and serve with the following salad 
dressing: Y'olks of six eggs, one taspoon 
mustard, one teaspoon salt, six teaspoons sugar, 
half cup of vinegar, half cup rich milk, one 
tablespoon butter and dash of cayenne pepper, 
Beat yolks, mustard, salt and sugar together; 
add vinegar and milk; then remaining ingre- 
dients. Cook in double boiler until thick. A 
cup of whipped cream added just before serving 
improves this dressing. 



COOKING AND OTHER RECIPES. 



29 



NO. 34. GREEN BEAN SALAD. Mrs. E. 
A. Pallah, Santa Ana, Cal., R. F. D. No. 3— 
One quart boned tender, seasoned beans, cold; 
two tablespoons olive oil, two tablespoons 
vinegar; one tablespoon prepared mustard; 
mix; pour over beans. 

NO. 35. GREEN GRAPE SALAD. Mrs. W. 
G, Brown, Inglewood, Cal.— One cup green rai- 
sin grapes cut into halves and seeds removed, 
one cup English walnuts chopped, one and 
quarter cups roast pork chopped. Mix well 

\ and add any good salad dressing and a little 

V^salt. • 

NO. 36. HUNTER'S SALAD. C. W. Siefert, 
corner Lake and Washington streets, Pasadena, 
Cal.— Roast six pounds leg of veal, set it away 
to cool; boil fourteen large potatoes and four- 
teen red beets, separately, and cool. Then cut 
all into small squares. Cut four herrings, six 
hard-boiled eggs into small squares. Mix the 
whole well and add three tablespoons of capers, 
three tablespoons French mustard, vinegar, 
olive oil, pepper and salt to taste, and you 
will have a salad, which, when put away in a 
stone jar will keep for weeks and always will 
be an appetizing dish, especially in countries 
with semi-tropical climate. 

NO. 37. INDIVIDUAL SALAD. Mrs. I. 
Henry Johnson, Whittier, Cal.— Two lettuce 
leaves, two slices tomatoes, one stalk of celery, 
sliced crosswise, two teaspoonfuls of chopped 
nut kernels, with a tablespoonful of the fol- 
lowing for each small dish: One cup sour cream, 
yolk of egg, one teaspoon mustard, one tea- 
spoon salt, one tablespoon sugar, dash of 
Cayenne pepper, a sprinkle of black pepper, 
quarter cup vinegar; thoroughly blend, but do 
not cook. 

NO. 38. JAPANESE SALAD. L. Shields, Box 
355, Los Angeles, Cal.— Mince very fine, three 
medium-sized truffles, alsu two large, cold 
boiled potatoes; put these into a bowl and sea- 
son with a tablespoonful of sal:, half teaspoon- 
ful white pepper and one-third teaspoonful of I 
nutmeg; pour one-half glassful champagne 
over all and let rest for two hours; then add | 
eighteen whole cooked mussels, a teaspoonful 
of chopped chives, a teaspoonful of chopped I 
parsley and a tablespoonful of chopped celery. I 
Mix all together, then dress the salad into a v 
bowl, decorating it with small white lettuce 
leaves and ten fillets of anchovies. Serve at 
once. 

NO. 39. LETTUCE SALAD. Miss Emilia 
Lundberg, 2400 South Flower street.— Lettuce 
should be separated by removing leaves from 
stalk, (discarding outer leaves;) wash thor- 
oughly in several waters, but on no account 
let leaves remain long in the water. Dry and 
arrange them loosely in the salad bowl. Keep 
in the ice box to serving time. A lettuce salad 
should be dressed at the last moment. With 
regard to the dressing of the salad, be sure to 
be sparing with the vinegar. There is a Span- 
ish proverb which says that four persons are 
required to make a good salad: "A spendthrift 
for oil, a miser for vinegar, a counsellor for 



salt, and a madman to stir it all up." The 
French have a way of dressing salads which is 
to be recommended. First, dust over the let- 
tuce half a teaspoon of salt and saltspoon of 
pepper; then rub the spoon (wooden preferred) 
with garlic. Measure in it four tablespoons of 
olive oil; pour it over the salad and mix thor- 
oughly; then measure and pour over one table- 
spoon vinegar or lemon juice. Then toss it 
over so each leaf will receive its right modicum 
of dressing. The vinegar going over last cuts 
the flavor of the oil and gives an entirely dif- 
ferent result from the ordinary salad with 
French dressing; the oil is less pronounced. A 
lettuce salad should be served every day. Do 
not serve it plain always. Sprinkle over your 
lettuce one day a spoonful grated cheese; an- 
other day a few cold cooked peas; another day 
string beans finely sliced, a few beets and 
cold asparagus that has been left over, daint- 
ily chopped, Hard-boiled eggs cut in slices, 
chopped chervil or chives, etc., may also be 
used. For a company luncheon the salad may 
be served in boxes made of crackers, kept in 
place with ribbon and fastened at one corner by 
tieing in a bow, and garnish corner opposite 
bow with flowers. 

NO. 40. LOBSTER SALAD. Mrs. A. K. 
Schlernitzauer, 4'62 North Fremont avenue. — 
Cut the meat of two small lobsters into small 
pieces. Add a little of the fat and coral. 
Then season with salt and pepper. One small 
onion, five lettuce leaves, two celery leaves, 
two hard-boiled eggs, one teaspoon butter. 
Chop all very fine. When done add half cup 
white vinegar. Garnish with French lettuce 
leaves. 

NO. 41. MASHED POTATO SALAD. Mrs. 
Hubert Anderson, 1518 Wilton Place. — Boil and 
mash one quart potatoes. Make a dressing of 
two ounces fresh butter, one teacup cream, 
two tablespoons each of mustard and sugar; 
season with salt and pepper. Rub the yolks 
of two hard-boiled eggs to a powder, and add 
vinegar to moisten. Chop the whites very fine 
and mix in, Put a layer of potatoes in a 
salad bowl with a spoonful of dressing, dropped 
over it in spots, then another layer, then the 
dressing, until the bowl is filled. Top with 
dressing; garnish with parsley or sliced 
lemon. 

NO. 42. MOTHER-IN-LAW SALAD. M. 
A. R., 1019 South Figueroa street.— Very good 
and inexpensive. For dressing take one tea- 
spoonful mustard, half teaspoon salt, quarter 
teaspoon black pepper, dash of red pepper, one 
small boiled potato (hot and mashed fine;) but- 
ter, a little more than half the size of the 
potato. Add one egg and half cup hot vine- 
gar, stirred in slowly, so as not to curdle. A 
little sweet cream will make it better. For 
salad: A little cauliflower placed on a lettuce 
leaf — cream sauce will not hurt — cold boiled 
potatoes, minced fine, around it. Put on the 
dressing, and then trim with beets, cut in dice, 
carrots in thin slices, or olives, with the pits 
taken out. In this way you can use almost 
any cold vegetables left over. The salad should 



30 



COOKING AND OTHER RECIPES. 



be the economical dish, and the appetizer at 
dinner. Try to make today's salad out of what 
was left from yesterday. 

NO. 43. NAVARINO SALAD. L. M. S., 
Cueamonga, Cal.— Soak a pair of sweetbreads 
in cold water until white; place in a saucepan 
with one-half teaspoonful of salt, a thin slice 
of onion and sufficient boiling water to cover, 
and simmer twenty minutes; drop in cold 
water until chilled, then break into oits; cut 
fine twelve large olives, one large boiled red 
beet, blanched celery to measure one cupful, 
and (if obtainable) one pared and diced cucum- 
ber. Soak one-half box gelatine in one pint 
strong, clear veal or chicken stock and heat 
until dissolved. Season with salt, cayenne 
and three tablespoons tarragon vinegar. Put 
the prepared meat and vegetables in alternat- 
ing layers in tiny wetted molds; fill with 
the jelly and set away until firm. Serve in 
lettuce nests with mayonnaise. 

NO. 44. NEUFCHATEL SALAD. Mrs. 
Arthur B. Williams, S3SV 2 South Flower street- 
One Neufchatel cheese, beaten with one 
tablespoon each melted butter and sweet cream; 
season with pinch salt and pepper; add one 
cup chopped nuts or olives; mix well; roll in 
balls and serve with lettuce, watercress or 
some green salad. 

NO. 45. NUT SALAD. Alice J. Roche, 275 
Center street, Pasadena', Cal.— Peel large, 
firm, smooth tomatoes; scoop out the inside 
and fill with chopped walnut meats, celery 
cut fine, and mayonnaise dressing. Place 
each one on lettuce leaves on a pretty china 
plate, and serve individually. It is very ap- 
petizing and makes a pretty table decoration.^ 

NO. 46. NUT AND CELERY SALAD. H. G. 
Stoddard, Tropico, Cal.— Cut celery and wal- 
nuts into dice shapes, using one-half as many 
nuts as celery. Serve on lettuce leaves with 
French dressing, consisting of one-half tea- 
spoon salt, three tablespoons olive oil," one 
tablespoon vinegar. 

NO. 47. OLIVE AND MUSHROOM SAL.\D. 
Mrs. Edith Rhind, Brookdale avenue, Red- 
lands— One-half pint ripe olives, pitted and 
chopped fine; one-half pint best canned French 
mushrooms, chopped fine; these, together with 
one tablespoonful mayonnaise dressing; heap 
on small crisp lettuce leaves, then put one 
teaspoonful of dressing on each portion. This 
amount will make four portions. 

NO. 48. ORANGE SALAD. Mrs. E. A. Pal- 
lah, Santa Ana — Peel oranges, slice thin across 
fruit, lay slices on plates (individuals;) whip 
one-half cup thick sour cream; add two table- 
spoons lemon juice, two tablespoons sugar. 
Drop spoonful on each slice. 

NO. 49. OYSTER AND APPLE SALAD. 
Grace A. Huntley, Station A, Pasadena, Cal.— 
Four lettuce leaves, small piece onion and 
parsley, four apples, one can cove oysters. 



Chop lettuce, onion and parsley fine. Add 
oysters and chop. Pare, core and cut the 
apples into dice. Mix with oysters, and 
serve on lettuce leaves with mayonnaise dress- 
ing. Drop five or six oysters over salad. 

NO. 50. PEACH AND ALMOND SALAD. 
Mrs. F. Benkert, 2180 West Adams street.- 

Blanch and cut almonds in thin slices, use 
one-fifth as much in bulk of sliced almonds 
as of finely-sliced peaches. Serve on lettuce 
leaves with a fruit salad dressing made by 
boiling one cup of sugar with one-half cup 
of water for five minutes, then 'pouring on the 
well-beaten yolks of three eggs. Return to 
the fire in double boiler and cook, stirring 
constantly until it thickens; cool and ada the 
juice of two lemons. 

NO. 51. PEAR SALAD. Mrs. A. J. West, 
1514 New Hampshire street— Take large-sized 
pears, peel and cut in halves. Place each 
half on a plate on which is a lettuce leaf. 
Chop hickory nuts and cut celery in small 
pieces; mix together with mayonnaise and put 
over pears, with dressing on top. 

NO. 52. PINEAPPLE SALAD. Miss Clara 
Evans McLeod, 184 East Arlington avenue, 
Riverside, Cal.— One can of best sliced pine- 
apple (or equal quantity of fresh pineapple 
sliced and well sugared, and allowed to stand 
two hours;) two small oranges, three table- 
spoons chopped walnuts, three tablespoons 
celery (or more to taste.) cut fine. Cut the 
pineapple into small dice. Peel and re- 
move all white from the oranges, slice and 
cut into dice. The celery must be cut and 
not chopped. Dressing: Beat two eggs until 
very creamy; add small teaspoon salt, a dash 
of paprica or cayenne pepper, one tablespoon 
sugar, one teaspoon mixed mustard, two table- 
spoons vinegar, and three of thick cream — not 
too sour. (You can, in an emergency, use 
sweet cream if very rich.) Beat all together 
and set the bowl into a pan of hot water; stir 
constantly until the consistency of whipped 
cheam. Mix the fruit with ice-cold dressing, 
the last minute before serving; place in salad 
bowl garnished with lettuce leaves, and 
sprinkle with chopped nuts. (This salad can- 
not be found in any cook book; is original and 
well tested.) 

NO. 53. POTATO SALAD. Bertna Roth, 
P.O. Box 141, Ventura, Cal.— Cook potatoes 
with jackets on; when boiled, peel and cut in 
thin slices. Take one large head of celery, 
cut in very fine pieces; the yolks of two hard- 
boiled eggs, cut fine; one-half onions, grated; 
salt, peppers, red and black, and enough vine- 
gar to taste. Just before serving add about two 
tablespoons of boiling water which moistens 
the salad. Mix well, then add about two 
heaping tablespoons of mayonnaise. If de- 
sired a little chopped parsley can be used. 
Put on platter, garnish with crisp lettuce 
leaves and pour mayonnaise over the wnole 
amount. Take the two chopped boiled whites, 
with a little parsley chopped fine, and sprinkle 
lightly over all. Not expensive. 



COOKING AND OTHER RECIPES. 



31 



NO. 54. POTATO OR CABBAGE SALAD. 
Mrs. T. S. Home, 434 Towne avenue.— Chop 
fine one small onion and four or five medium 
sized potatoes and pour over them the follow- 
ing dressing: One egg, beaten lightly; table- 
spoon of melted butter, two teaspoons sugar, 
teaspoon salt and one of mustard; three- 
fourths cup fresh sweet milk. Heat over 
boiling water; add gradually one-fourth cup 
vinegar, stirring constantly until it thickens. 
Garnish dish with lettuce leaves. For carrabe 
salad, chop cabbage fine and pour over it the 
dressing. 

NO. 55. SALMON SALAD, (with cream 
dressing.) Mrs. J. C. Stege. R. P. D. No. 2. 
Compton, Cal.— Take two cans of salmon, 
drain the liquid on*, arrange on a platter a 
row of lettuce and of tomatoes, and then 
salmon; pour the dressing over it. Cream 
dressing: one cupful sweet cream, one spoon- 
ful of flour, two whites of eg"* three spoon- 
fuls of vinegar, two spoonfuls of butter, two 
spoonfuls of sugar, one level spoonful salt, 
one spoonful of pepper, one spoonful of made 
mustard. Heat the cream almost boiling, stir 
in the flour previously wet with cold milk, 
boil eight minutes stirring all the time; add 
sugar and take from the fire. When naif 
cold, beat in the whipped whites or eggs; set 
aside to cool. When quite cold, whip in the 
butter and pepper, mustard and salt, ana if 
the salad is ready, add the vinegar and pour 
over it. 

NO. ' 56. SARDINE SALAD. Miss B. E. 
Low, 1417 Hoover street.— Small can <ir sar- 
dines, chopped fine; two crackers, rolled fine; 
seven hard-boiled eggs, chopped fine; mix to- 
gether with a little salt, pepper and mayon- 
naise dressing. Serve on lettuce leaves. 

NO. 57. SHRIMP SALAD. Mrs. Helen 
Wilde, Ventura, Cal.— Cut two hard-boiled eggs 
in halves, carefully remove yolks so as not 
to break whites. Take yolks, one small can 
shrimps, three medium-sized celery stalks, 
chop fine together; mix with half of following 
dressing: Yolk of one hard boiled egg, rubbed 
fine, one teaspoonful made mustard, a few 
drops of Worcestershire sauce, pinch of Cay- 
enne, salt, tablespoonful of salad oil or melted 
butter, small cup of cream, and vinegar to 
taste. Fill whites of eggs with salad, cover 
with spoonful of dressing; place olive on top: 
serve on lettuce leaves. 

NO. 58. SPANISH SALAD. Mrs. Hubert 
Anderson, 151S Wilton Place.— Select ripe, but 
not too soft bananas and and cut in thin slices; 
English walnut meat to equal one-third the 
quantity of bananas. Press nuts through a 
grinder or chop fine. Mix fruit and nuts 
lightly and and heap on a platter or salad 
dishes covered with crisp lettuce leaves. Pour 
mayonnaise dressing over the whole, taking care 
that it is seasoned sharply with cayenne or red 
pepper. 

NO. 59. STRAWBERRY SALAD. Mrs. M. 
Marks, 1016 - Grattan street.— Choose the heart 
leaves of head lettuce, heap a lew straw- 
berries in each and dust them lightly with 



powdered sugar; lay a teaspoonful of mayon- 
naise on each portion and serve wltn cut 
lemons. 

NO. 60. STUFFED TOMATO SALAD. Mrs. 
M., Santa Barbara, Cal.— Take six tomatoes of 
equal size; peel and scoop out Inside, put on 
Ice until ready to use. Then have ready one 
pint cold sweetbreads and as much celery cut 
In dice, also a few nuts and a red pepper 
chopped fine; mix the whole with mayonnaise 
and fill tomatoes. Lay them in a circle on a 
flat dish; take one head of lettuce, put a few 
leaves in center of dish; moisten with a little 
French dressing; encircle the whole with green 
shredded lettuce; have some small red radishes 
cut in roses; put at interals around with sprigs 
of parsley. This will serve six people. 

NO. 61. TOMATO SALAD. Miss B. L. Ec'cle- 
stone, 1512 Maple avenue. Cut off the stem 
end of six large tomatoes, scoop out the inside, 
put the contents into a colander to drain; 
place in a bowl and chop not too fine; take one 
green pepper, remove the pith and seeds and 
shave fine; then add one head of celery, small 
onion, few radishes, all of which are chopped 
fine; mix with salt to taste, and add mayon- 
naise dressing; fill the tomato shells, place 
on ice to keep cool and serve on lettuce leaves 
with a quarter of lemon. 

NO. 62. TOMATO BASKET SALAD. (Jon- 
athan Club style.) Mary L. Combe, 2705 Cen- 
tral avenue— Peel carefully a smooth, medium- 
sized tomato, removing seeds and core. Sea- 
son the inside with salt and pepper. Then 
fill with diced cucumber. Throw French 
dressing over it. garnish with lettuce leaves 
and serve as a side dish with boiled or fried 
fish. Keep on ice till ready to serve. 

NO. 63. TOMATO SALAD SPANISH. Mrs. 
E. A. Pallah, Santa Apa, Cal._, R. D. R., No. 
3.— Pare six large meaty tomatoes; chop 
lightly so as not to be mushy, drain; one large 
onion, minced fine; a large green pepper, seeds 
removed, minced fine; salt to taste; mix all 
together; add two tablespoons vinegar. 

NO. 64. VEGETARIAN SALAD. Florence 
S. Le Hardy, Cahuenga, Cal.— (1.) Grate one 
large fresh carrot, one turnip, one onion; slice 
fine one large apple, several tomatoes sliced; 
add head fresh, crisp lettuce, handful ground 
peanuts, roasted or raw; mix all with rich 
mayonnaise, made of two eggs beaten up into 
olive oil until thick, then add a little lemon 
juice. 

(2.) Take small head of hard cabbage, cut 
fine, as for "slaw," add several pieces of cel- 
ery, shalots, onion, all chopped fine; slice sev- 
eral ripe tomatoes, sprinkle handful of nuts 
or almonds; press juice of lemon over all; let 
stand awhile; add olive oil in generous quan- 
tity. Any "greens" can be used, such as 
mustard, beet tops, etc. 

NO. 65. WALDORF SALAD. Miss K. Ham- 
in, 353 South Alvarado street.— Three-fourths 
cup chopped nuts, half cup chopped celery; 



32 



COOKING AND OTHER RECIPES. 



one cup apple cut fine, dash of paprika, and 
salt to taste. Mix with mayonnaise or any- 
other salad dressing as preferred. Enough for 
six persons. 

NO. 66. WALNUT SALAD. Mrs. S-, El 
Monte, Cal.— Chop fine or grind the amount 
of nut meats one wishes to use; bind together 
with sweet whipped cream, having the mass 
rather stiff; add a little salt and sugar and 
add enough lemon juice to make piquant. One 
can tell how much of last three ingredients 
to use by adding a little at a time until the 
mixture tastes just right. This recipe can be 
varied by using less walnuts and the same 
amount of finely chopped or ground apples. 
Pile smoothly on dish and decorate with halves 
of walnuts placed over top. 

NQ. 67. WONDER SALAD. Mrs. A. B. 
Williams, 838% South Flower street.— Take 
one and a half pints of cabbage and apples 
and one cup peanuts finely chopped together. 
Dressing: One-half pint vinegar, one-third 
cup sigar, yolk^s of four eggs, half cup of 
butter, one teaspoon salt, same of mustard, 
speck of cayenne; cook until thick; cool and 
add one cup cream. 

NO. 68. APPLE AND CELERY SALAD. E. 
E. M. 1354 Carroll avenue.— After parting cut 
into small dice 2 cooking apples (bellefleur are 
best;) also an equal amount of celery; stir into 
this two tablespoons of Durhee's salad dress- 
ing, or mayonaise. Just before serving add 
about ten English walnuts chopped fine. Serve 
on crisp lettuce leaves. 

NO. 69. APPLE AND ISWEET PICKLE SAL- 
AD. Mrs. M. M. Thompson, 1730 Los Angeles 
street.— Four medium-sized rather tart apples 
cut in small pieces, half pint sweet pickles 
(cucumbers,) cut small; mix with the follow- 
ing dressing: Two eggs well beaten, add two 
good-sized tablespoons sugar, juice of one and 
one-half lemons, butter size of walnut, a pinch 
of salt and a little pepper; cook in a double 
boiler till thick; let cool before mixing with 
apples and pickles. Serve on lettuce leaves. 

NO. 70. BANANA SALAD. Regina H. Ques- 
nel, 1436 Valencia street.-^M'ake nests of lettuce 
on individual salad plates and put in the fol- 
lowing: One banana cut in halves the long 
way; equal parts of apple and celery cut in 
dice, English walnuts shaved fine, and a few 
seeded raisins; serve with the following dress- 
ing: Mix three teaspoons mustard, one and 
half teaspoons salt, scant half cup sugar and 
tablespoon cornstarch. Beat yolks of three 
eggs well, then stir all together. Drop three 
tablespoons olive oil in, little at a time, then 
two-thirds cup of vinegar slowly, then two- 
thirds cup sweet milk, little at a time. Boil 
until thick like custard, stirring constantly. 
When cold add whites well beaten. This makes 
a pint of dressing and will keep for days. 

NO. 71. CABBAGE SALAD. Mrs. C. G. Mil- 
ler, 324 Ensign avenue.— Slice or chop cabbage 
very fine, for which make dressing of four well 



beaten egg yolks, one tablespoon butter or 
olive oil, half cup sugar, one tablespoon mus- 
tard, pinch of vinegar, stirred in slowly. Plac* 
over slow fire and stir until boiling point is 
reached; remove from fire and when cold add 
same amount of cream and pour over salad. 
This dressing may be used for any salad. 

NO. 72. CALIFORNIA SALAD. Mrs. Good- 
enough, 235 East Fourth street.— Take four or- 
anges, peel, divide and cut so as to make a 
good bite. Lay on lettuce leaf. Pour mayon- 
naise dressing over. Chop walnut meats and 
scatter over the top. 

NO. 73. CELERY SALAD. Mrs. F. E. Foy- 
er, Long Beach, Cal. — One boiled egg, one 
raw egg, one teaspoon sugar, one saltspoon 
each of salt and pepper, one teaspoon mustard 
(mixed.) Rub boiled egg fine and add beaten 
raw egg and the other ingredients; add sweet 
oil in small quantities and beat as long as 
the mixture continues to thicken; add vinegar 
till thin as desired. Pour over celery cut into 
bits half-inch long. Eat at once before vine- 
gar injures the crispness of the vegetable. 

NO. 74. CHERRY SALAD. Miss Terry, 344 
South Grand avenue.- -Take large red Califor- 
nia cherries, remove the pits, fill the cavities 
with filbert meats. Make dressing of yolk of 
one egg, scant teaspoon salt, half teaspoon 
mustard, one level teaspoon sugar, two table- 
spoons lemon juice, two tablespoons vinegar, 
one teacup olive oil. Thoroughly chill bowl, 
spoon and oil before using. Mix dry ingredients 
in the bowl; add yolk of egg thoroughly beat- 
en; mix well, then ^add the oil, a drop at a 
time. Stir constantly, as the mixture thick- 
ens thin with the lemon juice and vinegar used 
alternately. Then add more oil till all is 
used. Arrange the cherries on bed of crisp 
lettuce leaves, pour over them the dressing; 
garnish with English walnut halves and finely 
minced parsley. 

NO. 75. CHICKEN SALAD. Mrs. Eugene 
Whitington, 1155 Santee street.— The breast of 
one chicken cut up in small blocks; one tea- 
cup almonds blanched and cut; three teacups 
white celery cut in blocks; one teacup Malaga 
grapes cut up and seeds removed. Mix ingre- 
dients well. Dressing: Yolks of four eggs, half 
teaspoon mustard, one-half teaspoon salt, pinch 
Cayenne pepper, one tablespoon flour, two 
tablespoons butter, half teacup sugar, one 
teacup vinegar; mix together, cook in double 
boiler until thick; when cold, add whites of 
four eggs beaten to a stiff froth, two cups 
whipped cream. Mix thoroughly with first in- 
gredients; set on ice half hour before using. 

NO. 76. CUCUMBER SALAD. E. S. Mil- 
ler, 464 North Fair Oaks avenue, Pasadena, 
Cal. — Dice fresh cucumbers and add salted 
peanuts rolled, not too fine, to equal one- 
third quantity of cucumbers; also add a little 
sweet chile cut in rings or fractions of rings. 
Cover with any good salad dressing. Serve 
either in cucumbers hollowed out boat fashion, 
or on shredded lettuce hearts. 



COOKING AND OTHER RECIPES. 



33 



NO. 77. CUP AND SAUCER SALAD. Miss 
W, Riverside, Cal.— Take a suitable lettuce 
leaf for the "saucer." On this place a fine ripe 
tomato, having cut a slice from top of tomato, 
remove a large part of the inside meat and 
seeds. Fill this cup with any desired salad, 
or with this: Celery cut into small pieces, bita 
of pickled cucumbers (sweet or sour) or slices 
of frssh cucumbers, English wainuts chopped 
fine and minced apple with bits of the tomato. 
Mix, season and fill cup; over this put mayon- 
naise dressing. 

NO. 78. FRUIT SALAD. Mrs. Frank A. 
Howe, 430 Cedar avenue, Long Beach, Cal.— 
Take four oranges, four lemons, four bananas, 
one pint can pineapple, one-half pound white 
grapes. Remove seeds and cut fruits; sweeten 
to taste, using the pineapple juice. Dissolve 
one box of Knox gelatine in two cups cold 
water. Let soak a few minutes. Then stir in 
two cups boiling water. When cold, or nearly 
so, add the sweetened and mixed fruit and let 
set, or, the fruit may be arranged in layers 
by allowing the jelly to partially set before 
adding fruit. Do nnr aret too stiff a jelly. 

NO. 79. FRUIT SALAD. Mrs. Frank Stone, 
605 East California street, Pasadena. Cal. — 
Drain the juice from a can each of choice 
pears and sliced pineapple, also four large 
oranges cut into dice; add to this one and one- 
half cups sugar and boil about one-half hour, 
or until reduced to a thick syrup; pour this, 
while hot, over three-quarters of a cup of 
pecans or English walnuts cut into bits, and 
when cool add the juice of two lemons. Have 
the pears and pineapple cut into even pieces, 
and add these with the oranges and three- 
quarters of a cup of Maraschino cherries to 
the cold syrup. Mix all very thoroughly; 
flavor well with Kremette, using one-third of 
a cup or more, and chill for several hours 
before serving. 

NO. SO. GE3PARCHIO, a salad or relish. 
Mrs. Franklin, Anaheim, Cal.— Six large 
tomatoes, peel and cut in cubes. Three slices 
of stale bread, remove the crust, cut the 
same as the tomatoes. Rub a salad bowl with 
a clove of garlic; take five tablespoons olive 
oil, one-and one-half tablespoons good vinegar, 
one-half teaspoon salt, a dash of cayenne 
pepper. Mix well. Garnish the bowl with 
lettuce leaves. 

NO. 81. LENTEN SALAD. L. Neilson, 1019 
East Thirty-fourth street— Take a head of cel- 
ery, wash, cut into half-inch pieces, pare, 
core, and cut into small cubes as many apples 
as will make a double quantity of the cel- 
ery; sprinkle over some paprika or lemon 
juice; add a little finely-chopped parsley and 
a good tablespoonful of Parmesan cheese. 
Serve on crisp lettuce leaves with mayon- 
naise dressing. 

NO. 82. LETTUCE SALAD. Mrs. E. A. 
Pallah, Santa Ana, Cal.— Take six large let- 
tuce heads, remove outside leaves and shred; 
salt and pepper to taste. Serve with follow- 



ing dressing: One-half cup thick sour cream, 
two tablespoons good vinegar or lemon juice, 
one large tablespoon sugar; or with this dress- 
ing: Two tablespoons salad oil, two table- 
spoons vinegar, one tablespoon prepared mus- 
tard, one small onion, minced. 

NO. S3. LOBSTER SALAD. L. M. Stras- 
zacker, 21S0 West Adams street— Remove large 
claws and split a lobster lengthwise; lay lob- 
ster on a table, head toward you, tail curved 
under the body. Begin to cut at tail and cut 
entire length of body. Open body and remove 
tail meat and coral and set aside. Discard 
intestinal vein, stomach and fat, and wipe 
inside thoroughly with towel wrung out of 
cold water. Remove meat from claws and 
shell. Cut meat in one-half-inch cubes, salt 
and mix with following mayonnaise dressing: 
Put the yolks of four fresh raw eggs with 
yolks of two hard-boiled eggs in a cold bowl 
and rub until smooth. Then introduce salad 
oil, a few drops at a time, rubbing and adding 
oil until mixture has the consistency of jelly, 
then add teaspoonful each of salt, pepper and 
made mustard, and two tablespoonfuls of vine- 
gar, added gradually. Set on ice to cool and 
mix with lobster just before serving. Arrange 
on beds of lettuce leaves and sprinkle top 
with chopped parsley and coral of lobster. 

NO. 84. NUTS AND CELERY SALAD. Mrs. 
N. G. Ledgerwood, No. 1577 West Twenty-first 
street — Cut the celery in crescent-shaped pieces 
and slice the w T alnuts, using one-half as many 
nuts as celery; add French dressing and ar- 
range on celery leaves. Garnish with celery. 
French dressing: Mix one-half teaspoon of 
salt and one-quarter teaspoon pepper, with a 
tablespoon of vinegar, add three tablespoons 
oil, beating until blended. 

NO. 85. POTATO SALAD. Mrs. F. G. Mar- 
tin, Station A, Pasadena, Cal.— Pare and boil 
in salted water four large potatoes; cut them 
in dice and add two chopped onions, the 
whites of three hard-boiled eggs chopped up 
and a couple stalks celery cut very fine. Pour 
over fhis one-half cup of very rich chicken or 
turkey broth and let stand an hour or so, then 
add the following dressing: Beat together two 
eggs, a spoonful salt, one-half spoon black 
pepper, two spoons prepared mustard, four 
tablespoons vinegar, and set on the stove, 
stirring constantly; when very thick add two 
heaping tablespoons butter, into which has 
been mixed the well-mashed yolks of three 
hard-boiled eggs. 

NO. 86. POTATO SALAD. Miss C. H. 
Archibald, Colton, Cal.— Boil six large "Irish" 
potatoes with the "jackets" on. Peel before 
quite cool; slice thinly and mix well with 
one good-sized onion, sloced. Sprinkle with 
pepper and salt. Dressing: Beat two eggs, 
add two tablespoons butter, three tablespoons 
vinegar (strong,) one-half teaspoon salt and 
one-half teaspoon mustard. Cook slowly in 
double boiler, stirring frequently. Pour over 



2 



34 



COOKING- AND OTHER RECIPES. 



potatoes, mixing well together. Just before 
serving-, stir in one-half cup of sour cream 
and slice one hard-boiled egg over the top. 

XO. 86. POTATO SALAD. Mrs. J. B. Kel- 
sey, Palms, Cal.— Eight medium-sized potatoes, 
one small onion, one-half cup celery chopped 
very fine, two hard-boiled eggs. Slice po- 
tatoes very thin in salad dish, putting in salt 
to taste, alternating with the celery, eggs 
and onion, until all are used; then pour over 
the following dressing: One-half cup of 
vinegar (if very strong add a little water,) 
one tablespoonful butter, one dessert spoon 
sugar, one teaspoon salt, a pinch of mustard. 
Put the vinegar and butter on the stove to 
get warm; mix the sugar, mustard and salt 
with a little water and add to vinegar. Beat 
the eggs and add the vinegar, stirring con- 
stantly. Cook in double boiler until thick, 
then add two tablespoons olive oil. When 
cool, pour over the potatoes and leave stand 
one hour before using. This dressing may be 
used for lettuce or cabbage. The cabbage 
should be sliced very thin and covered with 
cold water one hour before using. 

XO. ST. POTATO SALAD. Hilda Krampe, 
Xo. 1973 Bonsallo avenue — Three cups hot 
boiled potatoes, one tablespoon chopped onion, 
one tablespoon chopped parsley, one-quarter 
cup finely cut celery or one tablernoon celery 
seed, two hard-boiled eggs, a speck of salt 
and pepper. Cut potatoes into one-half-inch 
cubes, add other ingredients, pour salad 
dressing over all and garnish with hard- 
cooked eggs. Salad dressing: Yolks of three 
eggs, one tablespoon sugar, three-quarters ta- 
blespoon salt, one-half tablespoon mustard, 
two tablespoons butter or olive oil, two ta- 
blespoons strong vinegar, one-quarter cup wa- 
ter. Mix dry ingredients, add eggs and stir 
together; add vinegar, water, then butter or 
olive oil; boil, constantly stirring, until thick. 
This will keep several weeks in a covered 
jar. When ready to use add milk or cream 
to thin to the desired consistency. 

XO. 88. POTATO SALAD. Mary Stone 
Welch, San Diego, Cal.— For twelve people. 
Select ten medium-sized, good-flavored po- 
tatoes; boil until well done, dry out well. 
When cold peel and cut lengthwise three 
times, then slice thin. Sprinkle with one 
teaspoon salt and interlay one medium-sized 
onions sliced. Remove slices of onion before 
dressing; or, chop fine one onion, leave in 
potato. Salad dressing: Yolks four eggs 
well beaten; four tablespoons best cider vine- 
gar or lemon juice, four teaspoons sugar, one 
teaspoon salt; beat well; place piece butter 
size walnut in granite saucepan, setting 
pan in boiling water or over steam; cook 
c.res-.'rg, stirring constantly, (if you stop 
you are lost.) When thickened, remove, still 
stirring, keeping off bottom and sides. Hal-f 
an hour before serving, mix with one large 
cup sweet cream, or freshly soured cream. 
Strain, add well-beaten whites of two eggs. 



Pour over potatoes, stirring lightly. Serve 
on crisp white or yellow lettuce. Garnish 
with narrow ribbons of red pepper, boiled 
tender, and young string beans pickled. 

Serve with it salted wafers. 

XO. 89. PRUNE AXD NUT SALAD. Mrs. 
E. L. Hills, Redondo Beach, Cal.— Take fine 
large dried prunes, stew until tender; re- 
move the stones carefully, so as not to spoil 
shape; put the meat from one-half a walnut 
in the center of prune and wrap the prune 
over it. Put each prune on a small lettuce 
leaf and some mayonnaise on each and 
serve. 

XO. 90. —SALMON SALAD. Mrs. Frank 
A. Howe. No. 430 Cedar avenue, Long Beach, 
Cal.— To each can of salmon, add the same 
amount of celery, which has been cut or 
chopped; one cup of broken English walnut 
meats. After being well mixed, pour over 
this dressing: Scald one-half cup vinegar; to 
the beaten yolks of six eggs add one teaspoon 
butter, one teaspoon dry mustard, one scant 
teaspoon of salt, three tablespoons sugar; 
add the vinegar and cook. When cold add 
one scant cup sweet cream and dash of red 
pepper. 

XO. 91. SARDIXE SALAD. Mrs. T. F. 
McCamant, Xo. 121 Avenue 45, East Los An- 
geles.— Two cups sliced boiled potatoes, one 
can sardines, one hard-boiled egg, one ta- 
blespoon olive oil, one slightly heaping tea- 
spoon mustard, one and one-half teaspoons 
salt, some black pepper, two teaspoons sugar, 
piece of onion size of almond, a few sprigs 
of parsley or a small stalk of celery minced 
fine, juice of one lemon, or an equal quan- 
tity of vinegar. Put the potatoes in a mix- 
ing bowl; pick the sardines to pieces with a 
fork and put them on top; add the other in- 
gredients and them chop rather fine, mixing 
thoroughly, being careful to not mash it too 
much. Serve on leaf of lettuce, with a slice 
of boiled egg on top and a sprig of parsley. 

XO. 92. SHRIMP SALAD AXD DRE3S- 
IXG. Mrs. Frances Hunter, Xo. 2813 Nor- 
mandie street — One pint cold-bailed potatoes, 
sliced thin; one pint finely-shredded cabbage; 
one pint shrimps sliced flatways, taking out 
black thread; one-half pint celery, sliced 
thin; two hard-boiled eggs; two crackers, 
rolled fine; one teaspoon salt. In a dish put 
layer of potatoes, a layer of cabbage and 
celery, a layer of shrimps and egg, part 
of the crackers and salt, add four tablespoons 
of the dressing. Repeat till all the in- 
gredients are used. Add dressing to top, take 
two forks and toss it up till well mixed; 
have salad dish lined with lettuce leaves and 
pile the salad in lightly. Keep in cool 
places till used. For dressing: To one cup 
vinegar and water (if vinegar is very strong) 
add three well-beaten eggs, one heaping tea- 
spoon mustard, teaspoon of salt, one of sugar, 
a dash of red and black pepper and a piece 



COOKING AND OTHER RECIPES. 



35 



of butter size of walnut, or olive oil, if pre- 
ferred; beat well and cook in double boiler 
till a smooth custard; "keep it cool. 

NO. 93. SHRIMP SALAD. Mrs. Charles 
E. Luizee, 1615 De la Vina street, Santa Bar- 
bara, Cal. — One can shrimps, one can green 
peas; place in lettuce leaf and cover with 
following dressing: Put five tablespoons vine- 
gar over fire; when it begins to boil add well- 
beaten yolks of five eggs and stir until thick. 
Take from fire; add one rounding teaspoon 
butter and one teaspoon salad seasoning; let 
cool and add juice of one-half lemon; when 
ready to serve, add one-half pint cream 
whipped stiff. Salad seasoning: Six level 
teaspoons salt, four level teaspoons Cole- 
man's mustard, one-half teaspoon cayenne pep- 
per; sift ten times; put away in can and It 
is always ready for use. 

NO. 94. STUFFED TOMATO SALAD. Mrs. 
E. T., 943 Albany street.— Peel six firm ripe 
tomatoes, take center out and chop it, not too 
fine; put in colander to drain; one cucumber 
chopped; six stalks of nice celery, chopped; 
one small onion, chopped; two green chili 
peppers, chopped. Mix all together; fill to- 
matoes with ingredients, place on lettuce 
leaves, garnish with sprig of watercress and 
serve with mayonnaise dressing. 

NO. 95. TANGLEWOOD SALAD. Mrs. 
Kate E. Lee, Tanglewood Ranch, Anaheim, 
Cal.— One small head of cabbage chopped fine, 
one cup sugar, one-fourth cup vinegar, one 
teasp-on cinnamon, one-half teaspoon salt and 
little pepper, one cup of sour cream. 

NO. 96. TOMATO SALAD. Mrs. L. M. 
Curtis, Glendora, Cal.— Take some nice round 
tomatoes, cut off the tops, scoop out all 
the center, rinse in ice water, drain thor- 
oughly and fill with a mayonnaise of celery 
or crab. Set each tomato on a bed of let- 
tuce. "Very attractive. 

NO. 97. TOMATO SALAD. Bertha Roth, 
postoffice box 141, Ventura, Cal.— Select per- 
fect tomatoes, remove a slice from stem end 
and remove the pulp carefully; fill the shells 
with shrimp, chicken or cabbage salad; re- 
place tops; drop tomatoes into cups which 
are large enough to leave an inch all around. 
Simmer the pulp with one pint of water, 
spices, salt, paprika, for ten minutes; strain; 
add two tablespoons gelatine, that has been 
soaked a few minutes in cold water; add 
vinegar to taste; place a little of this to 
harden in bottom of cups; then tomatoes and 
rest of jelly; unmold on crisp lettuce leaves, 
with a spoonful of mayonnaise on top. 

NO. 98. TOMATO SALAD. Mrs. I. Henry 
Johnson, Whittier, Cal.— Peel, without scald- 
ing as many nice, round tomatoes as are 
required; set each one in a lettuce leaf and 
place on platter or salad dish. Take the 
yolks of four eggs, beat and stir into a 
scant cup of vinegar; add to this a level 
teaspoonful of mustard, moistened with water, 



an even teaspoonful of salt, a tablespoon of 
sugar, a heaping teaspoon of butter, a sprinkle 
of pepper, a dash of cayenne pepper; let 
simmer and stir till thick as cream; pour 
into a dish and cool. Put spoonful over 
each tomato just before sending to the table. 

NO. 99. WALDORF SALAD. Mrs. M. A. 
Price, Hollywood, Cal.— One-third cup blanch- 
ed almonds, one-third cup chopped walnuts, 
one-half cup chopped apples, one-half cup 
diced oranges, one-half cup celery, cut in 
one-half-inch lengths; mix and use with 
mayonnaise dressing. 

NO. 100. WASHINGTON SALAD (Original.) 
Mrs. A. R. Brown, Rivera, Cal.— Two cocoa- 
nuts shredded, two pounds dark cherries, pit- 
ted. Dressing: Yolk of six eggs, the milk 
from the nuts, juice of two oranges and 
one lemon, grated rind, a little sugar to suit 
the taste, a pinch of salt, a teaspoon of pea- 
nut butter; boil until thickened, stirring all 
the time; lastly, fold in the stiffly-whipped 
whites of the eggs. Arrange the nut and 
cherries in layers in glas bowls, with tha 
dressing set on ice to chill. 

NO. 101. WATERCRESS SALAD. Mrs. De. 
U. Morey, 185 S. Pasadena ave., Pasadena, 
Cal.— One large head of lettuce, cut fine; one 
pint of ripe or half ripe olives, chopped; one 
bunch of watercress and one green onion; cut 
the leaves and tips of the cress fine; cut the 
onion fine, and mix all together. Make a 
sauce of 1 egg, three tablespoons vinegar, two 
teaspoons sugar, one-half teaspoon salt, a 
large piece of butter and a pinch of mustard; 
beat the egg very fine by first beating the 
white to a stiff froth, then add the yolk 
and beat a minute longer. Cook in a double 
boiler, stirring until like cream; remove tn 
cool; when cold add three tablespoons swe_ j t 
cream and pour all over the salad. Garnish 
with hard-boiled eggs. (This is worth a trial.) 

NO. 102. APPLE AND CELERY SALAD. 
E. M. Magee 122 N. Johnson st.— Core and pare 
three apples, then cut crosswise into thin 
slices. Let each apple lie as it is sliced to 
insure replacing the slices to form the orig- 
inal apple. Squeeze the juice of half a lemon 
over the apple to keep it white. Slice crisp 
celery stalks into quarter-inch pieces, and 
dispose on a salad dish; upon the celery ar- 
range the sliced apples. Fill the openings with 
mayonnaise, and insert a green celery tip in 
each apple. Pour on one-half cup of mayon- 
naise dressing; mix the whole together and 
serve. 

NO. 103. CABBAGE SALAD. Mrs. B. P. 
Taylor, 580 East Fifth avenue, Pomona, Cal. 
—Two large raw eggs, well beaten, six table- 
spoons cream, one-half teaspoon salt; six tea- 
spoons vinegar and a piece of butter size of 
walnut. Cook, stirring constantly, until quite 
thick. Have one-half head of cabbage 
chopped fine; sprinkle with salt. Add to dress- 
ing when cold, two tablespoons cream and 
pour over cabbage. 



36 



COOKING AND OTHER RECIPES. 



NO. 104. CALIFORNIA SALAD. A. B., 
Sierra Madre, Cal.— Remove the stones from 
stewed prunes and stuff with grated cheese. 
Slice fresh radishes as thin as wafer. Fill 
cups of lettuce leaves with the above on plat- 
ters, and surround the edge with small half 
radishes. Pour any nice mayonnaise dressing 
over all, and serve, after chilling on Ice. 

NO. 105. CARROT SALAD. Loretta More, 
Pico Heights.— Take six good-sized carrots, 
clean them well; wash and slice in thin round 
pieces; then put them to boil in just enough 
water to cover them; when -tender drain them; 
then take good-sized green onion; chop it 
and mis with the already boiled carrots; add 
salt, pepper, olive oil and vinegar to taste. 
(It is healthful and delicious.) 

NO. 106. CHICKEN SALAD. Frances Teh- 
betts, 1607 S. Grand ave. — In mixing chickin 
salad, allow one yolk of an egg to each 
chicken and to four chickens one and one- 
half pints olive oil. Pick the chickens apart, 
removing carefully all fat and skin. Then 
take celery, pick likewise into small pieces 
and add it to the chicken until there is an 
equal quantity of each. Dressing: One level 
teaspoon of salt to each yolk of egg; pepper 
to taste; one teaspoon dry mustard, juice of 
one lemon— more if the lemon is not very 
juicy. The oil should be added a few drops 
at a time, stirring constantly. While stirring, 
add a few drops of vinegar. To this mixture 
add the last thing one-half cup rich cream, 
and when thoroughly mixed pour over the 
salad just before it is served. The object of 
the lemon is to cut the oil. 

NO. 107. CHICKEN SALAD. Mrs. Frank 
Trumble, Nordhoff, Cal.— Remove the skin and 
bones from two well-cooked chickens; cut the 
meat into small pieces; three full cups of 
celery, cut fine; six hard-boiled eggs, cut in 
small pieces. Use for dressing the following: 
Mix four well-beaten raw eggs with a pini 
of weak vinegar; put into a double boiler 
and heat scalding hot, not boil; when thick, 
add one tablespoon dry mustard, one teaspojn 
cornstarch, two teaspoons salt; a little cayenne 
pepper, one-half cup melted butter, and one- 
fourth cup sugar. Remove from the fire and 
when cold add one-half pint whipped, cream. 

NO. 108. CHICKEN SALAD. Mrs. A. Nor- 
man Saxton, box 91, Orange, Cal.— One well- 
boiled chicken, with all fat, skin and gristle 
removed; two cups celery cut in dice; two eggs, 
whites and yolks beaten up well; two tea- 
spoons of unmade Colman's mustard; butter 
size of large egg; small teaspoon salt; dessert- 
spoon sugar; one-fourth teaspoon onion juice; 
generous dash of cayenne; one-half cup vine- 
gar diluted with warm water; two tablespoons 
thick sweet cream. ■ Melt the butter in a stew- 
pan; add mustard, salt, sugar, cayenne, onion 
juice and vinegar. Cook in a double boiler 
like custard; must not curdle. When colcl 
stir in the cream. Mix chicken and celery 



thoroughly with the dressing, and serve on 
crisp lettuce leaves garnished with hard- 
boiled eggs and a row of large ripe olives 
around the dish. 

NO. 109. COLD PORK SALAD. Mrs. E. A. 
Peck, Ventura, Cal.— Mince well the meat of a 
cold roast of pork. Take three-quarters same 
bulk of chopped celery. Set aside in a cool 
place while mixing the dressing. Rub the 
yolks of two hard-boiled eggs to a fine pow- 
der, add one teaspoon salt, one teaspoon pep- 
per, two teaspoons white sugar, and three 
teaspoons salad oil, grinding hard and put- 
ting in only a few drops of the oil at a time. 
Then add one teaspoon of made mustard. 
Whip one raw egg to a stiff froth and beat 
into the dressing, then add one-half teacup 
vinegar, slowly. Sprinkle a little dry salt over 
the meat and celery, then pour the dressing 
over it, tossing and mixing well. (This can- 
not be detected from chicken salad.) 

NO. 110. FRUIT SALAD. Bessie McDonald, 
1336 Ingraham street. — Slice pineapple, berries — 
either raspberrie s or strawberries— and or- 
anges, or grapefruit. Mix with cream salad 
dressing or the following sweet salad dressing: 
Yolks of two eggs beaten until thick, then add 
one-half «cup pulverized sugar, one teaspoon 
vanilla and one cup whipped cream. Serve 
very cold. 

NO. 111. FRUIT SALAD. Mrs. R. H. 
Young, Long Beach, Cal.— Remove the seeds 
from one-half pound of Malaga grapes (straw- 
berries may be substituted.) Cut four small 
oranges and one pineapple into pieces. Mix 
and pour over it a dressing made with one- 
third cup lemon juice and one-half cup pow- 
dered sugar. Let it stand on ice an hour be- 
fore serving. A pretty way to serve it is 
in grapefruit, orange, or apple shells. 

NO. 112. FRUIT SALAD. Mrs. W. M. J. 
Ritcha. Coviria, Cal.— Soak one-half box of 
good gelatine; dissolve in one pint cold water 
one-half hous, then pour one pint boiling 
water over it; add four oranges in small 
pieces, four bananas in thin slices; add one 
can pineapple and cup sugar; stir all together 
and set in a cool place to harden; stir oc- 
casionally until it begins to set, so that the 
fruit will be all through the gelatine. If 
allowed to stand over night the most satis- 
factory result will be obtained. 

NO. 113. FRUIT SALAD. Mrs. M. E. 
Schalk, 944% West Eighth street— Oranges, 
pineapples, bananas, strawberries, English 
walnuts, almonds, all chopped very finely, 
with a dressing of grape or strawberry juice. 

NO. 114. GRAPEFRUIT SALAD. Mrs. 
Moor, 1460 West Twenty-third street.— Cut 
three grapefruit in halves, crosswise, and 
scoop out the pulp; add one cup of English 
walnuts, broken in pieces, and mix lightly 
together. Serve on crisp white lettuce leaves, 
with mayonnaise. 



COOKING AND OTHER RECIPES. 



37 



NO. 115. GREENLAND SALAD (Original.) 
Mrs. A. R. Brown, Rivera, Cal.— For each pint 
of water allow the juice of one lemon and the 
grated rind of a green lemon; one-quarter cup 
of sugar and one tablespoon of corn starch, 
creamed in a little cold water; add all the 
ingredients to the boiling water and stir until 
thickened; add enough spinach juice to give 
a good green tint; when cool add an equal 
amount of whipped cream. Have ready some 
blanched and pounded almonds and black wal- 
nuts, separate, lightly salted. Fill an ice- 
cream brick to a generous fifth with the lemon 
dressing; spread thickly with the walnuts; add 
another layer of the dressing of same thick- 
ness of first, which thickly cover with the 
almonds, then fill up the mold with the dress- 
ing and pack in ice until frozen. Serve slices 
in lettuce heart leaves. 

NO. 116. KIDNEY BEAN SALAD. Mrs. G. 
C. Richwine, No. 144 East Avenue 53. — Take 
one can kidney beans, one cup chopped sweet 
cucumber pickles, one cup chopped cabbage 
or celery, one-half cup chopped onion. Dress- 
ing: Three eggs, yolks only; one teaspoon 
salt; three tablespoons sugar, six tablespoons 
vinegar, eight tablespoons sweet cream, one 
teaspoon ground mustard, one teaspoon olive 
oil, or butter, one-quarter teaspoon cayenne 
pepper. Cook dressing in granite vessel, until 
thick like cream; stir constantly. When cool, 
pour over salad. Serve on lettuce leaves. 

No. 117. LOBSTER SALAD. Mrs. E. W. 
Van Horn, 931) E. 27th st.— Remove lobster 
meat from shell, cut into one-half-inch cubes; 
add an equai quantity of celery cut in small 
pieces kept one hour in ice water then drained 
on a towel. Moisten with cream dressing, 
arrange on a salad dish, pile slightly in the 
center, cover with dressing, sprinkle with 
lobster coral forced through a sieve and gar- 
nish with a border of curled celery. 

Cream Dressing— One-half tablespoon salt, 
cne-half tablespoon mustard, three-fourths ta- 
blespoon sugar, one egg slightly beaten, three 
tablespoons butter, tmee-fourths cup cream, 
one-half cup vinegar. Mix ingredients in or- 
der given, adding vinegar very slowly, cook 
over boiling water, stirring constantly until 
mixture thickens. Cool. 

No. 118. MELON SALAD. Miss C. Hun- 
stein, 2302 Budlong ave.— Thoroughly chill a 
nice ripe watermelon, Cut off a portion from 
one end and with a large teaspoon or cereal 
spoon, scoop out the pulp in small portions, 
rejecting all seeds; by inserting the spoon per- 
pendicularly and ' giving a quick turn all 
around you will have the pulp in almost per- 
fect cones. Put them into a deep glass dish, 
sprinkle over them a mixture of salt, pow- 
dered sugar and a suspicion of mace or pap- 
rika; keep on ice for ten minutes or until _ 
chilled. 

No. 119. ONION AND CABBAGE SALAD. 
Mrs. Chas. Anderson, Hollywood, Cal.— Take 
a firm head of cabbage, cut the outside leaves 



away and use the new tender part. Cut the 
cabbage in very thin slices and put In a bowl 
of cold water for an hour. Peel an onion 

and slice; also fix the same as the cabbage 
is another bowl of water. When time to serve 
the meal, put the cabbage and onion all in a 
colander and let all the water drain off. Have 
a frying pan on the stove and put into it ba- 
con cut in very small pieces and let the 
grease fry out— be careful not to burn It. 
When grease is out, pour one-half cup vine- 
gar and one-half cup water into pan of bacon 
and grease and let boil a few minutes. Then 
put your salad into the regular serving dish 
and sprinkle with salt and pepper. Then pour 
the contents of the frying pan over the 
salad. Cover the dish so as to retain the 
steam for a few minutes. 

No. 120. OYSTER SALAD. Miss Cathrine 
Hayes, 125 N. Johnston st— Cook for a few 
minutes a pint of oysters in their liquor. 
Orain and cover with this dressing: Beat 
well two eggs and to them add one-fourth cup 
each milk and vinegar, one-half teaspoon each 
mustard, celery salt, salt, dash cayenne pep- 
per and two tablespoons butter. Cook in a 
double boiler, until thick. Pour over the 
oysters and when cold, set on ice. Serve 
on a bed of watercress after mixing with a 
scant pint of diced celery. 

No. 121. PERSIAN SALAD. Miss Marie 
Woods, 635 St. Paul ave. — Lettuce, watercress, 
tomatoes and celery are the ingredients of 
this utterly delicious salad. Wash all thor- 
oughly and put in the ice box for some time 
before preparing. Skin two large tomatoes 
and cut in blocks; chop the celery (one- half 
cupful;) cut up a small bunch of cress and 
shred one small head of lettuce. Take the 
yolk of a hard-boiled egg, a tablespoonful of 
rich milk or cream, a teaspoonful of chutney; 
mix well, add a saltspoonful of salt and half 
a saltspoonful of pepper. Beat all until per- 
fectly smooth, then pour over the salad; sea- 
son tomatoes and celery separately, each with 
one saltspoonful of salt. Garnish with lettuce 
leaves. 

No. 122. POTATO SALAD. Mrs. N. G. 
Ledgerwood, 1577 West Twenty-first street. — 
Pare and slice some cold boiled potatoes; 
peel and slice thin one onion; mix on a 
salad dish and pour over them the following 
dressing: Three eggs (beaten,) one cup sour 
cream, one teaspoonful salt, one teaspoonful of 
mustard, one-half teaspoonful of red pepper 
wet in a little water, one-half cup of sugar, 
butter size of an egg. Mix all together, 
set on fire, add one pint of vinegar slowly and 
stir all the time, until it thickens, but do 
not let boil. 

No. 123. POTATO SALAD. Mrs. Frank A. 
Howe, No. 430 Cedar avenue, Long Beach, 
Cal. — Take one quart of potatoes, boiled and 
cut in cubes; one small onion, chopped fine; 
whites of three hard-boiled eggs, sliced; mix 
all together and use the following dressing: 



38 



COOKING AND OTHER RECIPES. 



One-Half cup vinegar, on e beaten egg, one 
teaspoonful mustard (dry,) one teaspoon salt, 

one r half teaspoonful black pepper, pinch cay- 
enne pepper; boil until it thickens, cool par- 
tially; add one-half cup cream, one-half cup 
butter and yolks of three hard-boiled eggs. 

No. 124. POTATO SALAD. Mrs. J. G. Mc- 
Lean, 334 W. Seventeenth street— Four medium- 
sized boiled potatoes cut in one-half-inch 
cubes; piece of onion size of small walnut, 
minced fine; salt, pepper, celery, salt to taste, 
add two tablespoons best olive oil and warm 
over fire for a moment, but do not cook. Re- 
move to dish of cold water; add one-half 
cup English walnuts sliced; one large table- 
spoon of minced parsley; one- half cup chopped 
celery; mix well with enough mayonnaise to 
season. Place in cup-shaped lettuce leaves; 
add small spoon hard mayonnaise and sprig 
of parsley and sprinkle with the walnuts. 
Mayonnaise for above: One-half cup lemon 
juice, yolk of two eggs, two teaspoons mus- 
tard, two teaspoons salt, one teaspoon celery 
salt and one teaspoon onion extract. Use 
enough lemon juice to make a thin paste ot 
mustard, sugar, celery salt, etc.; add eggs 
beaten till light; then add olive oil, table- 
spoonful at a time and stir vigorously; occa- 
sionally add little of balance of lemon. Con- 
tinue adding oil until it will slice— making 
one pint or more that will keep for weeks. 
When using add a trifle more lemon juice 
and white of egg beaten stiff. 

NO. 125. SALMON SALAD. Mrs. E. D. 
Talbot, 229 W. Fifth street, Lon Beach, Cal.— 
One small can of salmon; drain off the oil 
and pick out all the bones; add six medium- 
sized cucumber pickles, chopped fine; three 
eggs, boiled hard; rub the yolks smooth and 
add mustard, salt and pepper to suit the 
taste. Moisten with about half a cup of vine- 
gar and pour over the salmon. Chop the 
whites of the eggs and put over the top. 

NO. 126. — SHRIMP SALAD. Lizzie Erwin 
Ward, 1010 Ingraham street.— Chop fine one 
can Dunbar shrimps; chop fine twice as much 
white celery; chop equally fine the whites of 
three hard-boiled eggs, and mix. Having boiled 
six eggs until mealy, and allowed them to be- 
come cold, cut them in halves crosswise and 
take out the yolks, keeping six of the white 
halves perfect as cups; chop the other six fine 
as above. Mash the yolks and smooth with 
melted butter of the same amount, or oil if 
preferred; add the juice of three lemons, salt, 
Cayenne pepper, a salt spoon of mustard and 
a little white pepper. When smooth add the 
minced shrimp, celery and white of eggs. Fill 
the egg cups, higher in the middle, allowing 
the white edges to be seen; make a mould or 
mound of the remaining salad, put on a plat- 
ter and arrange the filled half eggs around it, 
and garnish with the white leaves of celery. 
(This is one of the most delicious, beautiful 
and successful salads and well repays the 
slight trouble in preparation. The color is 
pink.) 



NO. 127. SHRIMP SALAD. Mrs. J. M. Man- 
gan, Oxnard, Cal. — One cup of shrimps, shell- 
ed, one stalk of celery, two small green on- 
ions, the white heart of one head of lettuce, 
one pickle, one sprig of parsley, six hard- 
boiled eggs. Remove shell from eggs; with 
sharp knife cut lengthwise, being careful not 
to break the whites; remove the yolks, put in 
separate bowl. Now chop or mince fine the 
other ingredients; mash the yolks of the eggs; 
mix with the vegetables; season with two 
tablespoons of vinegar; three large spoon- 
fuls of mayonnaise dressing or one of melted 
butter and a little salt. Chop shrimps slightly; 
mix all well together; refill whites of eggs, set 
on a platter in a bed of crisp lettuce leaves. 
Pour over all one cup of mayonnaise made 
as follows: Yolks of two hard-boiled eggs, 
one raw yolk, a pinch of salt, a dash of red 
pepper and good olive oil, drop by drop, stir- 
ring briskly with a oilver fork until you have 
used one-half pini of the oil. Garnish with 
whole shrimps. 

NO. 128. SOUTHERN CABBAGE SALAD. 
Miss Cathrine Hayes, 125 North Johnston 
street. Chop and cook one head of cabbage; 
pour off water and add half cup vinegar, two 
large tablespoons sugar, one of salt, half tea- 
spoon mustard. Mix with cabbage. Add one 
egg, one cup milk, beaten together. Serve very 
hot. (Delicious aish.) 

NO. 129. TURKEY AND VEAL SALAD. 
Miss C. Hunstein, 2302 Budlong avenue— Take 
the white meat of turkey or veal, cut up fine; 
cut up a few pickles, the same way; also a 
few beets, one or two carrots, few potatoes. 
Carrots and potatoes must be parboiled. Chop 
up a bunch of crisp white celery. Sprinkle all 
with fine salt; pour mayonnaise dressing over 
it. Line salad bowl with lettuce or cabbage 
leaves, add a few hard-boiled eggs; garnish 
with sprays of parsley. 

NO. 130. VEGETABLE SALAD. Miss Cath- 
rine Hayes, 125 North Johnston street.— Ono 
cup boiled beets diced; 1 cup cold boiled po- 
tatoes, one tablespoon chopped onion, two 
eggs— whites cut with beets, yolks run through 
sieve and sprinkled on top of salad. After 
dressing has been put on and mixed. Dressing: 
Twelve yolks of eggs, one cup cream, half 
cup sugar, half cup mustard, one cup vinegar, 
one cup butter, salt and pepper to suit taste. 
Put in double boiler and boil till like cream. 

NO. 35. HYGIA SALAD DRESSING. Mrs. 
Henry H. Wheeler, Pomona, Cal.— Two eggs, 
one-half lemon, two tablepsoons olive oil, one 
cup whipped cream, sugar, salt. To the yolks 
of the eggs, beaten very stiff, add the oil and 
juice of the lemon very slowly, beating hard 
all the time, until it has all been added and 
is quite thick. Then add the beaten white of 
the eggs, salt and sugar to taste, and cup of 
whipped cream. Whip all together until very 
stiff, and set on ice until ready to serve. 



COOKING AND OTHER RECIPES. 



^9 



NO. 111. HYGIENIC SALAD DRESSING. 
Mrs. C. M. West, 519 W. Palm ave.. Redlands, 
Cal.— (Original.) One egg, half pint pure olive 
oil, one lemon, one dessert spoon sugar, half 
teaspoon salt; have everything very cold, it 
saves time and labor; separate egg, putting 
yolk in large deep soup plate, beat it well, 
add sugar, salt and a little lemon juice, then 
the oil, a few drops at a time at first; alter- 
nate with lemon juice until all the oil is used; 
then beat the white of the egg very stiff and 
mix. 

NO. 123. MAYONNAISE DRESSING. Mrs. 
E. A. Stickney, 1028 South Hill street, Los 
Angeles.— Three eggs, three tablespoons melted 
butter, one-half tablespoon salt, one-half table- 
spoon mustard, one tablespoon sugar, one-half 
cup vinegar, one-half cup sweet milk; thicken 
in double boiler; mix salt, mustard and sugar 
together, beat eggs, add butter, beat well; 
add salt, sugar, mustard and vinegar; stir the 
whole into the boiling milk. 

NO. 54. SHRIMP SALAD. Mrs. Chas. An- 
derson, Hollywood, Cal.— Take shrimps and 
put into good-sized bowl. Then in another 
bowl make a mayonnaise sauce as follows: 
Work a tablespoonful of fat with yolk of one 
raw egg and one hard-boiled egg; make into 



a smooth paste; adding little dry mustard, a 
little oil and a little vinegar. Then take out 
the insides of very large or medium-sized 
tomatoes; use the outside or shell for thfe 
foundations. Mix the mayonnaise and shrimps 
together thoroughly. Then take a nice leaf of 
lettuce and put on each plate and set the to- 
mato on the leaf; fill the pocket with the 
filling and lay little bits of boiled meats at 
the sides of the lettuce leaf. 

NO. 53. TOMATO ICE SALAD. H. R. 
Jones, 2?17 West Ninth street.— Peel firm ripe 
tomatoes, chop fine. Soften two tablespoon- 
fuls gelatine in quarter cup water; let stand 
ten minutes; set over hot water to melt; 
strain to one pint of tomatoes; mix carefully. 
Season well with salt and paprika, few drops 
of lemon and onion juice. Turn into mold 
and put on ice with wet cloth around sides; 
let stand several hours until firm, or mold in 
cups half filled; if to be served on plates. Gar- 
nish with lettuce and mayonnaise. Do 'not 
pour boiling water over the tomatoes, as that 
destroys their distinctive fresh flavor; the 
dressing should be placed on ice too. The 
same directions may be carried out with fresh 
or canned tomatoes, boiled and strained. It 
is better than if made the day before, as to- 
matoes are very tricky. If not firm, heat and 
add more gelatine. (Delicate and refreshing.) 



BREAD AND ROLLS. 



NO. 1. BAKING POWDER BISCUIT. Mrs. 
Lee R. Matthews, 720 W. Crow avenue, Po- 
mona, Cal.— Sift together three cups flour, two 
teaspoons baking powder and one-half teaspoon 
salt; work into them one tablespoon lard or 
butter; moisten with one and one-third cups 
milk or water. Handle as little as possible 
and bake twenty minutes in hot oven. 

NO. 2. BREAD. Mrs. D. Brooks, 128 West 
Thirty-second street, Los Angeles. — One com- 
pressed yeast cake dissolved in one pint luke- 
warm water, two tablespoons . sugar and 
enough flour to make a thick batter. Let 
stand covered about three hours in a warm 
place, then add one-half pint milk (if doubt- 
ful about milk, scald) and one and one-half 
pints water, all lukewarm; two tablespoons 
salt and enough flour to make very stiff. 
Knead ten minutes, then cover with cloth and 
set in a warm place. Let rise eight hours or 
until nice and light, then mold into loaves. 
Let rise in pans one hour and bake in a 
steady oven. I use Kansas flour in preference 
or one-half Dakota or Minnesota with one- 
half California. 

NO. 3. BROWN BREAD. Mrs. J. J. 
Broughall, Ocean Park, Cal.— Two cups corn 



meal, one cup flour, one cup graham flour, 
one cup sweet milk, two cups sour milk, one 
cup molasses, one cup brown sugar, one cup 
raisins (seedless,) one teaspoonful- baking soda. 
Mix all thoroughly and steam four hours, then 
dry off in the oven for ten minutes. Delicious. 

NO. 4. BROWN BREAD SANDWICHES. 
Maryane Kathrine Miller, 2323 Leoti avenue, 
Los Angeles — For bread, one cup graham flour, 
one cup white flour, three-quarters cup corn- 
meal, one-half cup molasses mixed with one- 
half cup sweet milk, one cup sour milk, one 
heaping teaspoon soda in one-half cup sweet 
milk; salt. FILLING: One tablespoon but- 
ter, one tablespoon flour, one teaspoon salt, 
one teaspoon mustard, one teaspoon sugar, one 
cup sweet milk, one-half cup vinegar, two 
eggs; boil thick. One cup chopped peanuts, 
one hard-boiled mashed egg. Mix peanuts 
w'-.h dressing and spread on thin slices of 
brown bread, with lettuceleaf between. 

NO. 5. BREAKFAST GEMS. Ada C. Whit- 
man, 3131 Baldwin street, Los Angeles— One 
egg, two tablespoons melted butter, one cup 
sweet milk, two tablespoons sugar, two cups 
flour, one teaspoon cream tartar, one-half tea- 
spoon soda; bake fifteen minutes. 



40 



COOKING AND OTHER RECIPES. 



NO. 6. CORN BREAD. Mrs. N. S. Ailing, 
Lamanda Park, Cal.— One and one-half cup 
yellow corn meal, one and one-half cup flour, 
one-half cup white sugar, one-half teaspoon 
salt, three teaspoons baking powder; sift into 
a large bowl and pour over it one pint sweet 
milk, butter size of small egg, melted soft; 
stir in one well-beaten egg at the last. Put in 
a well-greased biscuit pan and bake forty 
minutes in a good heated oven, being careful 
not to burn. To be eaten while hot, with but- 
ter, or with sweet cream and sugar. 

NO. 7. CORN BREAD. (A recipe seventy 
years old.) Mrs. R. A. Mostert, Box 92, Holly- 
wood, Cal.— One large cup corn meal, one 
small cup flour, one-half cup sugar, two eggs, 
two teaspoons baking powder, three tablespoons 
butter, one teaspoon salt, add milk to make 
a thin batter; mix like cake and bake in a 
biscuit tin. 

NO. 8. CORN BREAD. Mrs. Henry Roley, 
162 Rubidoux avenue, Riverside, Cal.— Three 
eggs beaten separate, one cup cold boiled rice, 
one cup sweet milk, one cup sour milk, one- 
half cup lard, one-half cup sugar, one-half tea- 
spoon soda; add corn meal for thin batter. 

NO. 9. CORN BREAD. — One egg, one cup 
sweet milk, one-half cup corn meal, one cup 
flour. Into the flour before sifting put three 
teaspoons baking powder, also add a pinch of 
salt and tablespoon melted butter. Bake a 
rich brown. 

NO. 10. GEMS. (Original.) Mrs. E. A. 
Stickney, 1028 South Hill street, Los Angeles- 
One teacup fresh buttermilk, two large spoons 
cream, one teaspoon soda, salt, two teaspoons 
sugar, one egg, one cup graham flour, one- 
half cup wheat flour. Bake in gem pans. 
Fine. 

NO. 11. GEORGIA CORN CAKES. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles- 
Two cups sweet milk, one-half teaspoon salt, 
one teaspoon melted butter, enough corn meal 
to make a very thin batter. Bake slowly on 
a well-greased griddle. 

NO. 12. GRAHAM BREAD. Mary Stone 
Welch, San Diego, Cal.— Scald fresh sour milk; 
cut it across with knife; do not let it get 
too hot; drain well; mix with sweet cream, 
salt carefully. 

NO. 13. GRAHAM GEMS. (Quickly made.) 
Elizabeth M. Bugbee, 2915 S. Figueroa street, 
Los Angeles— To each cup of graham flour add 
one-third teaspoon salt, one teaspoon baking 
powder, one tablespoon melted butter, one 
tablespoon sugar, one cup equal parts of milk 
and water. Bake in hot oven twenty minutes. 
Can be made with sour milk, or cream and 
soda if desired. 

NO. 14. MILK AND POTATO BREAD. 
Miss Ida Edmonds, 114y 2 South Union avenue, 
Los Angeles— For four loaves of bread take 



two medium-sized potatoes, peel, slice and 
cook in a quart of water. When done, put 
through a fruit-squeezer, then add a quart of 
fresh milk which has been scalded; let stand 
until lukewarm, then add one cake compressed 
yeast, add flour enough . to make a light 
sponge, let rise and whip down two or three 
times. "When sponge is light add one table- 
spoon salt, one tablespoon sugar and enough 
flour to make a stiff loaf; let rise again and 
make into four loaves; let rise again and bake 
in quick even oven about forty-five minutes. 
Start to make bread at 6; 30 o'clock a.m. 

NO. 15. MOTHER'S STEAMED BROWN 
BREAD. Mrs. Julia S. Holmes, 122 Johnston 
street, Los Angeles — One and a half cup wheat- 
meal flour, two cups corn meal, one-half cup 
golden syrup, one pint sweet milk, one-half 
teaspoon soda, one-half teaspoon salt, with 
one-half cup raisins. Put into a tin pail, 
covered tightly. Boil three hours in a kettle 
of water, then uncover and put in oven for 
half an hour to bake. 

NO. 16. NUT BREAD. (Original.) Mrs. 
Julia Sheldon Holmes, 122 Johnston street, Los 
Angeles — Scald one-half cup milk, add one- 
half cup boiling water- when cool, stir in 
half a cake of compressed yeast dissolved in 
half cup water; one tablespoon lard and but- 
ter, two tablespoons golden syrup, one cup 
chapped walnuts, one-half cup white flour, 
three cups wheat-meal flour. Knead and bake 
like ordinary bread. 

NO. 17. PARKER HOUSE ROLLS. S. Alice 
La Rue, 294 Riverside avenue, Riverside_ Cal— 
Add three tablespoons butter, two tablespoons 
sugar and one teaspoon salt to two cups 
scalded milk. When lukewarm add one yeast 
cake dissolved in one-fourth cup warm water, 
and three cups flour. Beat thoroughly, cover 
and let rise until light, then add enough flour 
to knead (about two and one-half cups.) Let 
rise again and roll out to one-third inch thick- 
ness. Cut out with biscuit cutter, and with 
the handle of a case-knife, floured, make a 
deep crease through the middle of each piece. 
Brush over one-half of each piece with melted 
butter, fold and press together. Place in 
greased pans, one inch apart, cover, let rise 
and bake in hot oven from twelve to fifteen 
minutes. 

NO. 18. POTATO PANCAKES. (Original.) 
Mrs. G. Dombrowski, 339 West Vernon avenue, 
Los Angedes — Peel three good-sized potatoes, 
grate them raw, add to this three well-beaten 
eggs, one-half cup flour, one-half cup sweet 
milk, salt, and two teaspoons good baking 
powder. Fry in two tablespoons butter and 
lard, or olive oil, as with pancakes. 

NO. 19. SALT RISING BREAD. Mrs. J. J. 
McCurdy, 1316 Stanford avenue, Los Angeles — 
Take three spoons white corn meal and two 
spoons cannel or shorts and pour on it three- 
fourths of a pint of fresh milk just brought 



COOKING AND OTHER RECIPES. 



41 



to the boiling point. Set this at night and let 
it stand twelve hours where it will keep warm 
and in an even temperature. Then strain it 
and if not enough add a little warm water to 
the batter and strain; thicken this with white 
flour, half a teaspoon salt and same of sugar 
which has been warmed, quite hot; stir it to 
about the consistence of batter cakes. Set it 
in a pan or kettle of water, blood warm, and 
keep it so for about two or two and one-half 
hours, when it should come up a foaming 
yeast and break in the middle. Have in a 
pan flour for the amount of break desired, 
and to it add one teaspoon salt and one table- 
spoon sugar for every two loaves of bread. 
Let rise and when twice its size make into 
loaves, let rise and bake. When you put it 
in loaves take a cloth and dip it in melted 
lard and grease over the top of each loaf. 
Some knead bread when it is set to rise in 
pan and knead again when it is put in bread 
pans; the writer stirs bread in pan and kneads 
only enough to shape into loaves. The cannel 
or shorts can be bought at most flour and 
feed stores. Pans and bowls should be warm, 
and should be washed out with hot soda 
water (sal soda). To keep the temperature of 
this bread the same from beginning to the 
end is the secret. All flour and all dishes 
used should be warmed. 

NO. 20. STEAMED BOSTON BROWN 
BREAD. Mrs. Margaret E. Trickle, 207 North 
Olive street, Los Angeles— One coffee cup New 
Oi leans molasses, two cups sweet milk, one- 
half cup sugar, scant measure; one-half cup 
raisins, stoned, halved or chopped ; two rouncr- 
ing tablespoons butter and lard, one teaspoon 
salt, one full spoon baking powder, one-half 
level teaspoon each of ground cloves and 
cinnamon, one level teaspoon baking soda, one 
pint yellow corn meal, one pint whole wheat 
flour, one pint Bohemian rye flour (a level 
pint.) Mix molasses, sugar, milk, salt and 
soda, then add cornmeal with butter and lard 
melted, rye, whole wheat flour with spices 
and baking powder; the raisins well floured 
stirred in last. Steam three hours, bake in a 
moderate oven fifteen minutes. This quantity 
will make five tin canned corn or pea cans 
full when cooked. Excellent. 



NO. 21. STEAMED BROWN BREAD. Ada 
C. Whitman, 3131 Baldwin street, Los Angeles. 
One cup Indian meal, one cup rye meal, one- 
half cup flour, one-half cup cleansed currants, 
one-half teaspoon salt, one-half teaspoon soda, 
one-fourth cup molasses, one and one-half 
cups sweet milk. Steam three hours. 

NO. 64. BUTTERED LOAF. Mrs, T. 
Johnston, care L. J. Rose, Oxnard, Cal.— One 
quart flour mixed with sponge of potatoes 
and yeast, a small piece butter, one egg and 
boiled milk, salt; mix thoroughly and knead 



for half hour or until dough will not stick 
to hands. Grease thoroughly with butter and 
put in a covered crock or bucket to rise. 
This will take from seven to eight hours. 
Then knead a few minutes again, grease and 
put in round pan for second rising. This will 
take from two to three hours. Bake in a 
moderate oven until thoroughly done and the 
top crust hard and dark brown. Take out 
of pan, chip off brown crust and grate top 
until smooth. Cut into four or five layers, 
around; butter with nice fresh butter; serve 
hot. slice then as cake, in triangular pieces. 

NO. 82. CORN BREAD. Mrs. M. A. Collins, 
Ontario, Cal. — Two cups sour milk, two cups 
corn meal, two cups bread crumbs, one-half 
cup sugar, one teaspoon soda, one teaspoon 
salt. Steam two hours. 

NO. 2. CORN BREAD. (Best yet.) Mrs. J. 
S. McLean, 334 West Seventeenth street.— 
One cup New Orleans molasses, one cup sour 
milk, mix well with one teaspoon salaratus; 
add one cup suet chopped fins, one cup En- 
glish walnuts, chopped fine; one cup Sultana 
raisins, one cup yellow corn meal and one 
and one-fourth cups white flour, in which has 
been sifted one teaspoon baking powder. Beat 
thoroughly; put into buttered basin (or bucket) 
and cover. Place In kettle and steam two 
and one-half hours. (All members of Wednes- 
day Morning Club who partook of recent "New 
England" dinner will vouch for this being the 
"best yet.") 

NO. 7. CORN MEAL GRIDDLE CAKES. 
("Mother's Way.") Mary Stone Welch, San 
Diego, Cal. — One pint sour milk, small part 
cream, if you have it; half cup corn meal, 
/ellow; 1 level teaspoon soda, teaspoon sugar, 
pinch salt; two eggs, separated and beaten. 
Scald meal, stir into milk, add flour to make 
rather thin batter; whites of eggs 
last. Fry on hot griddle, well greas- 
ed, pour carefully, do not scorch, do 
not cook fast; turn before uper side stif- 
fens. Color a golden brown. Eat with but- 
ter and maple syrup. Yum! Yum! Only an 
artist can bake these case. (Only mother's 
were trimmed with lace.) 

NO. 3. GRAHAM BREAl . Mrs. Catharine 
H. Pickett, 1314 Faxon street, Superior, Wis.— 
Two cups sour milk and one of sweet, and one 
cup New Orleans molasses. Thicken with 
one-third of white flour to two-thirds of gra- 
ham until the batter is as thick as for cake. 
Add large handful salt and two heaping tea- 
spoons soda dissolved in milk; after mixing 
thoroughly thicken with graham flour until 
the batter drops from the spoon. Fill deep tins 
half full of batter and bake in slow oven. Do 
not cut until cold. Do not use sour milk 
that has become stale or your bread wlil bj 
sticky. 



42 COOKING AND 

X 

NO. 40. MUFFINS. Mrs. T. S. Home, 43* 
Towne avenue — Beat one egg, two tablespoons 
sugar, one tablespoon melted butter, cup 
milk, two cups sifted flour, two teaspoons 
baking powder; bake Quickly in gem Dans.N ' 



OTHER RECIPES. 

NO. 5. TANGLEWOOD CORN BREAD. 
Mrs. Kate E. Lee, Tanglewood Ranch, Ana- 
heim, Cal. — Two cups corn meal, one cup 
flour, one cup molasses, one cup brown sugar; 

one cup sour milk, one cup boiling water, one 
level teaspoon soda, one level teaspoon salt; 
bake in a quick oven. 



NO. 135. RAISIN BROWN BREAD. Mrs. 
M. A. Collins, Ontario, Cal.— Use coarse gra- 
ham meal, known as Arlington meal. Mix 
and sift the dry ingredients together: Three 
cups graham meal, one cup flour, three and 
one-half teaspoons soda, one teaspoon salt; 
add to one scant cup molasses two and one- 
half cups sour milk, beat well and add at 
the last one cup of raisins seeded. Turn into 
buttered molds and steam four hours. May 
be put into pound baking-powder boxes, just 
enough to fill four. 



NO. 55. ANCHOVY SANDWICHES. Miss 
C. Hernstein, 2302 Budlong avenue, Los An- 
geles—Cut rye bread into finger sandwiches; 
with a thin knife mix anchovy paste thor- 
oughly with butter; spread thinly on the 
bread; press together; cut into small slices. 
Very toothsome with which to begin dinner, 
or for a late supper of ale or beer. 



NO. 52. RICE WAFFLES. Mrs. T. S. 
Home, 434 Towne avenue. — Two eggs, well beat- 
en, one teaspoonful salt, one teaspoonful sug- 
ar, one tablespoonful melted butter, one cup- 
ful boiled rice, one cupful flour, one and one- 
half cupfuls sweet milk. Mix all together, 
then add a dash of boiling water. Have waf- 
fle irons hot and well greased, and brown the 
waffles delicately. 



NO. 4. RYE BREAD. Mrs. Catharine H. 
Pickett, 1314 Faxon street, Superior, Wis.— 

(Original.) Scald two quarts best rye flour 
with one quart boiling water. Beat until free 
from lumps and when cool enough add yeast, 
setting in a warm place to rise. The next 
morning add a large handful salt and white 
flour enough to make a soft dough. After 
kneading slightly, let rise again and mould 
into loaves and bake in oblong tins made for 
baking loaves singly. If troubled by dough 
adhering to hands have a saucer of melted 
lard beside the moulding board, and by rub- 
bing on the hands well before moulding each 
loaf sticking will be avoided. Bake longer 
than bread of all white flour. 



NO. 6. TANGLEWOOD BREAD. Mrs. 
Kate E. Lee, Tanglewood Ranch, Anaheim, 
Cal.— Take at noon one quart of boiling po- 
tato water and mash two potatoes into it. Add 
one-half cup sugar, one pint of flour; 
if too thick, add a little water to make 
it smooth. Let stand until blood warm, 
then add one and one-half j-east cakes 
soaked in a little warm water, not too hot. 
Let stand until bed time. Then put two quarts 
of sifted flour in pan, and a handful of salt 
and one pint of sweet milk, not hot. Then 
add the sponge and mix in a stiff loaf. Let 
stand until morning. Then make out in loaves 
and bake one-half hour in a quick oven. 



NO. 45. CHICKEN AND OTHER SAND- 
WICHES. Mary Stone Welch, San Diego, 
Cal. — Cut the bread in thin even slices. Put 
together one and two, three and four, and so 
on, after buttering and spreading; cut once 
or twice. Do not remove crust. Filling No. 1. 
Chop cold two-thirds chicken, one-third veal, 
a little tender celery, season well. Bind with 
chicken gravy and spread thin. No. 2. Crisp 
lettuce, with salad dressing. These are de- 
licious. No. 3. Rub smooth yolks of hard- 
boiled eggs, with salad dressing; chop white 
very fine; mix all. 



NO. 117. LETTUCE SANDWICHES. Mrs. 
A. R. Sternitzauer, 462 N. Fremont avenue, 
Los Angeles. — One head lettuce, put into cold 
water for ten minutes'; one cup English wal- 
nuts, minced fine, and a little salt; put the 
lettuce on bread; then the nuts, and one 
tablespoon olive oil. Fine for lunches. 



NO. 46. PEANUT BUTTER SANDWICHES. 
Mary Stone Welch, San Diego, Gal.— Boll pea- 
nuts until tender; remove hulls in cold water; 
mash. Season with buttr and salt. When 
cold spread between slices of bread. Good for 
school lunch. 

NO. 142. SANDWICHES A LA VICTORIA. 
Miss C. Hernstein, 2302 Budlong avenue, Los 
Angeles — Take a dozen very small rolls — round 
ones are best, cut a small piece from the end 
of each, remove the crumbs and fill with this 
mixture: Remove the white meat from a 
good-sized chicken; use nearly the same quan- 
tity of cold boiled ham; freshen eight An- 
chovies and drain them; chop all very fine 
and mix well; add enough mayonnaise, fla- 
vored with a few chopped chives to make a 
thick paste; fill each roll, replace the ends 
and serve on a folded napkin. 



COOKING AND OTHER RECIPES. 



43 



CAKES. 



NO. 1. ANGEL CAKE. Mrs. W. H. Har- 
mon, No. 158 North Daly street, Los Angeles. 
—Take whites of nine fresh eggs, one and 
one-fourth cups sifted granulated sugar, one 
cup sifted flour, one-half teaspoon cream of 
tartar, a pinch of salt, added to eggs be- 
fore beating. After sifting flour four or 
five times, measure, then sift sugar and 
measure, beat whites of eggs about half, then 
add cream of tartar and beat until very 
stiff; fold in sugar, then fold in flour very 
lightly; flavor, put into ungreased cake pan 
and bake in moderate oven from thirty-five 
to fifty minutes. Turn upside-down, with 
pan resting on something to prevent cake 
f'-om touching table; when perfectly cold 
cut loose from pan and frost with any de- 
sired frosting. (If properly made this cake 
will not be tough nor tasteless.) 

NO. 2. APPLE CAKE. Mrs. S. Moe, No. 
162 West Thirty-eighth street., Los Angeles. 
—Put two large tablespoons of butter into 
a frying pan and when butter is melted put 
in one quart bread crumbs and keep stirring 
to prevent burning. When the butter has 
soaked all through the bread, stir in one- 
half cup sugar and remove from stove. Now 
put a layer of the bread crumbs in a gran- 
ite cake pan and then a layer of apple 
sauce that has been flavored with vanilla 
and then a layer of bread crumbs and so on 
until the dish is full. Put little dots of but- 
ter on top; the last layer must be bread 
crumbs. Bake It in a rather slow oven about 
half an hour or until it is brown on top. 
When done let it stand in the dish until 
cool, then turn over on a plate and spread 
over it whipped cream that has been flavored 
with vanilla and also a little sugar. If 
desired it can be decorated with dots of cur- 
rent jelly. It is delicious if made right. If 
the apples are not tart enough, put in a 
little lemon juice. The cake can also be 
made with stewed and sweetened gooseberries 
instead of apple sauce. 

NO. 3. BLUEBERRY CAKE. Miss C. 
Hernstein, No. 2302 Budlong avenue, Los An- 
geles. — Mix one-half teaspoon of salt and two 
teaspoons baking powder with two cups sifted 
flour. Cream, one heaped tablespoon of but- 
ter with one-half cup of sugar; add the well- 
beaten yolks of two eggs, one cup of milk, 
the flour mixture and then the stiffly beaten 
whites. When well mixed stir in one and 
one-half cups of blueberries, well rolled in 
flour. Bake quickly and eat hot. 

NO. 4. CHOCOLATE OR BLACK CAKE. 
Mrs. William H. Harmon, No. 158 North 
Daly street, Los Angeles.— Take three eggs 
(whites beaten separately,) two cups powdered 
sugar, or a little over one and one-half 



cups of granulated sugar, one-half cup butter 
one-half cup sweet milk, three cups flour, 
three teaspoons baking powder, two squares 
chocolate. Cream, butter and sugar and 
yolks thoroughly, then add milk, then 
whites of eggs beaten stiff, then flour and 
stir hard; then add chocolate dissolved in a 
little hot water. Bake in greased pan in 
moderate oven, in a loaf; frost with white 
frosting, flavored with vanilla. (Original.) 

NO. 5. LOAF CHOCOLATE CAKE. Mrs. 
George F. Rathbun, No. 779 Kohler street, 
Los Angeles.— Take one cup brown sugar, one- 
half cup butter, one tablespoon black mo- 
lasses, one-half cup sour milk, three eggs, 
yolks only, beaten light, one teaspoon soda, 
five tablespoons ground chocolate, one and 
one-half cups flour, scant. Mix in order 
named and sift the soda, chocolate and 
flour together. Bake in slow oven. 

NO. 6. COFFEE CAKE. Mrs. George F. 
Rathbun, No. 779 Kohler street, Los An- 
geles. — Take one cup sugar, one cup New Or- 
leans molasses, one-half cup butter, two eggs; 
mix all together. One cup coffee, three cup 
flour, two teaspoons soda, level; one pound 
raisins, one pound currants, one-fourth pound 
citron, chopped; one tablespoon ground cin- 
namon, one tablespoon ground cloves. Dredge 
the raisins, currants and citron well with 
flour before using. Very easily made and 
is better if kept a long time before using. 

NO. 7. CORN STARCH CAKE. Mrs. E. 
A! Stickney, No. 1028 South Hill street, 
Los Angeles.— Take one cup white sugar, 
one-half cup butter, one-half cup sweet milk, 
one and one-fourth cups sifted flour, one-half 
cup cornstarch, two teaspoons baking 
powder, whites of two eggs, beaten to a 
feather; flavoring to suit the taste. A 
very delicate cake. 

NO. 8. DELICIOUS CREAM CAKE. 
(Original.) Mrs. Anna B. Rogers, No. 528 
West Second street., Pomona, Cal.— Take one- 
half cup sour cream, one cup sugar, two small 
or one large egg, yolk and white, beaten 
separate; scant one-half teaspoon soda; one 
tablespoon molasses, one-half teaspoon cin- 
namon, one-fourth teaspoon ground cloves, 
one-fourth teaspoon mace, one cup milk, two 
teaspoons baking powder, - sifted with two 
cups sifted flour. Put the soda In sour 
cream, then add sugar, molasses and spices, 
then flour and lastly the white of egg; 
make about stiff as cup cake. Bake on 
three tins and put any kind of icing or 
cream filling between. The following cara- 
mel icing will be found very nice with 
this cake. One cup sugar, one-third cup rich 
milk, one teaspoon cocoa, or if preferred 



44 



COOKING AND OTHER RECIPES. 



use one-half teaspoon red fruit coloring in- 
stead of cocoa; cook ten minutes, remove 
frcgn fire and add cne-half teaspoon vanilla; 
stir until right consistency and spread on 
cake warm; if it gets too stiff return to 
fire a moment to make smooth again: Another 
delicious filling for cake is made from three 
apples grated or stewed and mashed fine; 
one peeled lemon, grated; one egg, beaten 
stiff; one cup sugar, a few drops of lemon 
extract. Boil until thick like soft custard. 

NO. 9. DEVIL, FOOD CAKE. Fleta Aik- 
man, Azusa, Cal.— Part I. One-half cup of 
butter, one cup brown sugar, creamed; one 
cup sour milk, yolks of three eggs, one 
teaspoonful soda, three cups sifted flour. 
Part. II. One-half cup grated chocolate, one 
cup granulated sugar, one-half cup sweet 
milk. Put on stove until dissolved, but not 
boil. When cool stir in Part I. Filling for 
cake: One-half cup of butter, two cups brown 
sugar, one-half cup sweet milk, boil twenty 
minutes; stir until cool. 

NO. 10. ELEGANT CAKE. Mrs. F. S. 
Webster, Imperial, Cal.— Take one-fourth 
pound butter, 2 cups sugar, added grad- 
ually; four yolks of eggs beaten until thick 
and creamy; one teaspoon vanilla, one cup 
milk, two even teaspoonfuls baking powder, 
three cups flour sifted four times; add the 
flour and milk alternately, then add the 
stiffly beaten whites of the eggs and mix 
thoroughly. Now divide this into thirds, two 
tp be baked in two pans exactly alike. The 
remaining third is the dark one and you 
prepare it like this: Add tablespoonful dry 
cinnamon, one cup of floured currants, one- 
fourth cup shredded citron, one ounce milted 
chocolate; mix well and bake in pan exactly 
like the white is baked in. Be sure they 
are well done. Place one light cake on 
•Mled paper, spread with soft icing quite 
generously, put on dark cake and spread 
with icing; then the remaining light cake, 
cover this with oil paper and set one of the 
pans on top and in the oan place three 
flatirons and leave it until next day, when 
you can frost the top and it is ready to 
use. For soft icing take two teaspoonfuls 
lemon juice, white of one egg and one cup 
confectioner's sugar; beat all together until 
fine and smooth. Use your judgment as to 
sugar; sometimes it takes more than a cup- 
ful. Can be kept a long time. 

NO. 11. FEATHER CAKE. Miss Ruth C. 
Stocks, Somis, Cal.— One cupful of sugar, one 
tablespoon melted butter or olive oil, half cup 
sweet milk, one cup flour, one egg, one tea- 
spoon baking powder, a tiny pinch of salt, 
one teaspoon lemon extract or vanila, 

NO. 12. FRENCH CHOCOLATE CAKE. Mrs. 
T. Carroll.— Take whites of seven eggs, two 
cups sugar, two-thirds cup butter, one cup 
milk, three cups flour, two teaspoonfuls bak- 



ing powder. The chocolate part of the cake 
is made just the same, only use the yolks of 
the eggs, with one cup of grated chocolate 
stirred into it. Bake in layers, the layers 
being light and dark; then spread a custard 
between them which is made with two eggs, 
one pint milk, one-half cup sugar, one table- 
spoon flour or corn starch; when cool flavor 
with two teaspoonfuls of vanila. (Fine.) 

NO. 13. FRUIT CAKE. Mrs. T. H. Sul- 
livan, San Jacinto, Cal.— Make a sponge of 
one pint of thin cream, which has been 
scalded and cooled to luke warm; one gill of 
liquid yeast, or one-half cake of compressed 
yeast dissolved in a gill of cream; one-half 
cupful of sugar and two and one-half cups 
flour; beat all together thoroughly, and let 
rise until light; add another half cup sugar, 
half cup rather thick cream, which has been 
scalded and cooled, one cup warm flour, and 
after beating together, set away to rise again. 
When well risen, add one cup seeded raisins, 
one-fourth cup citron chopped fine, one-half 
cup seeded dates, two well beaten eggs and 
about one and one-third cup flour; turn into 
brick loaf bread pan, let it rise until very 
light and bake. Set away until twenty-four 
bours old before using. 

NO. 14, GOLD LOAF CAKE. Mrs. Wm. H. 
Harmon, 158 N. Daly street, Los Angeles.— 
Take yolks of eight eggs, one cup granu- 
lated sugar, scant half cup butter, half cup 
sweet milk, one and one-half cups 
flour, two teaspoons baking powder. Cream 
butter and sugar thoroughly, beat yolks to a 
stiff froth and stir thoroughly into butter 
and sugar, put in milk,' then flour and stir 
hard, bake in moderate oven. For frosting 
use one cup sugar, five tablespoonfuls water, 
white of one egg; let sugar and water boil 
until when dropped from the spoon it will 
hair; then pour slowly into the beaten white 
of egg, and beat hard until partly cool; then 
frost the cake. Flavor with any desired 
flavoring. (Original). 

NO. 15. JAM CAKE. Mrs. E. H. Williams, 
120 East Fern avenue, Redlands, Cal.— One- 
half cup butter, one cup sugar, three eggs, 
(save out the white of one for icing,) five 
tablespoons sour milk, two heaping cups of 
flour, one teaspoon soda ,one teaspoon cinna- 
mon, one-half teaspoon cloves, one cup jam, 
stirred in the last thing. Strawberry jam is 
the best to use. This makes two good lay- 
ers, with white icing. 

NO. 16. KINDERGARTEN CAKE. Mrs. 
Clara Moulton, Loara, Cal.— Take one pint of 
sponge in morning before kneading, one cup 
sugar, three-quarter cup butter, (small,) one 
teaspoonful ground cinnamon, two eggs, one 
teacup chopped • raisins, three-quarter teacup 
flour; beat it up before putting in flour 
and raisins and beat it good afterwards. Let 
it raise a long time, then bake it. Flour 
raisins so they won't sink. Add saleratus 
before raisins are put in. 



COOKING AND OTHER RECIPES. 



45 



NO. 17. LAYER CAKE. Mrs. J. J. Brong- 
hall, Ocean Park, Cal.— Take scant two cups 
granulated sugar, which has been sifted twice, 
add a good one-half cup butter and cream 
well, add one-half cup sweet milk, grad- 
ually, then one-half cup sweet milk with 
flour, a little at a time; three cups flour, 
sift twice, then measure, sift again with 
two level teaspoonfuls baking powder; whites 
of six eggs, beaten stiff. 

NO. 18. LEMON CAKE. (Finest ever.) Mrs. 
Clara Moulton, Loara, Cal.— Take one good 
cup sugar, one-half cup butter, three eggs, 
(.save the yolk of one,) one-half cup milk, two 
cups of flour, one tablespoon baking powder, 
jelly between layers, one cup cold water, one 
cup sugar; the rind and juice of one large 
lemon, one tablespoon corn starch, heaping 
with the yolk of one egg and a little butter, 
and a little water. Put in the corn starch and 
yolk when it commences to boil and cool it 
before spreading the layers. 

NO. 19. LEMON LAYER CAKE. Mrs. L. 
S.— Whites of three eggs, one cup sugar, but- 
ter size of an egg, two-thirds cup sweet 
milk, two cups flour, one and one-half tea- 
spoons baking powder; flavor with lemon; 
bake in layers. Filling: Grate the yellow rind 
of one large lemon, add the juice, half cup 
sugar, tablespoon butter, tablespoon water, 
yolks of the three eggs, beat all together and 
boil five minutes; spread between layers; put 
white frosting on top if desired. 

NO. 20. PORK CAKE. OR FRUIT CAKE, 
without butter, eggs or milk. • Mrs. F. M. 
Caler, 1415 Arapahoe st.— One pound fresh fat 
pork, two pounds raisins, one pound currants, 
one-fourth pound citron, one pint molasses, 
one pint boiling water, one cup dark brown 
sugar, one teaspoon each of allspice, cinnamon 
and mace, one grated nutmeg and one large 
teaspoon of soda.. Put the pork through the 
meat chopper until it is the same softness as 
lard, then p'our the boiling water over it, only 
saving enough to dissolve ihe soda; then add 
the sugar, molasses and other ingredients,, 
with the exception of the fruit and one cup 
of English walnuts chopped, which should 
be added the last thing. Seed the raisins, slice 
the citron fine and wash and dry the currants 
and roll in flour before stirring in the cake; 
add enough flour to make stiffness of an ordi- 
nary fruit cake. Bake one hour. This will 
make four loaves and will keep as long as any 
fruit cake. (Original.) 

NO. 21. POTATO CAKE. (Very good.) Mrs. 
K. M. Philips, 1235 W. Seventh st., Los An- 
geles. — Take two cups sugar, three-fourths cup 
butter, three-fourths cup milk, two and a half 
cups flour, one cup of mashed Irish 
potatoes, four eggs, two bars grated 
chocolate, one cup chopped walnuts, two tea- 
spoons baking powder, one teaspoon ground 
cloves, one teaspoon nutmeg, half teaspoon all- 



spice, half teaspoon black pepper, pinch salt. 
Cream, butter and sugar together, add eggs 
and milk, lastly the flour. 

NO. 22. POUND CAKE. (Inexpensive, but 
very rich and creamy.) Mrs. N. S. Ailing, La- 
manda, Cal.— Take one and a half cups white 
sugar, half cup shortening, (butter or cotto- 
lene is best,) mix to a cream; add the yolks 
of two eggs beaten very lightly; flavor to taste 
demon or almond flavor is better for this kind 
of cake.) Sift together three teacups flour and 
three teaspoons baking powder, then add a 
little flavor to the mixture; add three-fourths 
cup sweet milk, a little at a time, with the 
flour (tnis prevents the milk from curdling;) 
add all the flavor and stir the mixture thor- 
oughly until it is creamy. (Always stir cake 
one way.) Add half cup chopped raisins. Now 
beat the whites of eggs to a stiff froth and 
add just before putting in the oven. Bake 
forty minutes in a well-heated oven. Do not 
turn. It is nicer when frosted. 

NO. 23. SOUR MILK LAYER CAKE. F. 
M. Fisher, Los Angeles.— (Original.) Take 
two cups sugar and one cup butter, creamed 
together; four eggs, whites and yolks, beaten 
separately; beat yolks well, add to creamed 
sugar and butter; quarter teaspoon salt, two 
and one-half cups of flour, sifted three times, 
with teaspoon of baking powder; one teaspoon 
soda dissolved in cup of milk. Use any de- 
sired flavoring; last put in the whites of eggs, 
beaten stiff. Bake fifteen or twenty minutes. 
Oil three pans with the least possible amount 
of lard; sift flour over them and the cakes 
will come out intact. This makes a very 
nice, moist cake, much nicer than baking pow- 
der and sweet milk. Filling: One cup of gran- 
ulated sugar, five tablespoons sweet milk; boil 
just four minutes; stir until consistency to 
spread, flavoring with either lemon or vanilla, 
adding chocolate while cooling makes a nice 
filling. 

NO. 24. SPIRELLA FRUIT CAKE. (Orig- 
inal.) Mrs. C. L. Pardee, 1614 Winfleld street, 
Los Angeles.— Take five cups flour, one and a 
half cups sugar, one and a half cups butter, 
half cup milk, one cup molasses, six eggs, 
three pounds iaisins, three pounds cur- 
rants, one pound citron, one nutmeg, 
two tablespooons cinnamon, two teaspoons 
allspice, one teaspoon, cloves, one tea- 
spoon soda. Mix thoroughly, put in greased 
pans and steam for three hours. Remove 
from steamer and brown in moderate oven for 
about thirty minutes. Be careful not to scorch, 
and you will have the most delicate and de- 
liciously flavored cake obtainable. 

NO. 25. SPONGE CAKE. Mrs. Linda How- 
ard, 265 Henrietta Court, Pasadena, Cal. — Beat 
the yolks and whites of two eggss separately, 
and mix nearly all of one cup of sugar with 
the whites, the rest with the yolks. Add one 
cup of flour, one generous teaspoon baking 
powder and one-quarter teaspoon sale. After 
mixing all these well together, add one-half cup 
boiling water. 



46 



COOKING AND OTHER RECIPES. 



NO. 26.— SPONGE CAKE. Mrs. William H. 
Harmon, 158 North Daly street, Los Angeles.— 
Take one and one-half cups sugar, three eggs, 
half cup water, two cups flour, two teaspoons 
baking powder, juice of half lemon. Beat eggs 
very light; add sugar; beat hard; add water 
and lemon juice, then fold in lightly the 
flour that has been sifted several times with 
the baking powder. Bake from about thirty- 
five to fifty minutes in a moderate oven. Do 
not stir in flour, but fold it in, else cake will 
be tough. 

NO. 27. SPONGE CAKE. Mrs. George E. 
Decker, box No. 642, Pasadena, Cal. — 
Take one cup sugar, one cup flour, 
two teaspoons baking powder; mix well 
together, then sift. Add two well 
beaten eggs and four tablespoons boiling wa- 
ter, one teaspoon vanilla. Bake in two lay- 
ers. Filling: Put one cup of milk in double 
boiler; beat together one egg, two heaping 
tablespoons of sugar, one heaping tablespoon 
of cornstarch. a little salt. Add to heated 
milk, cook until thickened, flvor with vanilla; 
cool slightly and spread between layers or 
cake and on top. Makes a delicious and easily- 
prepared dessert. 

NO. 28. BANANA LAYER CAKE. Mr!. J. 
M. Shiner, 317 Douglas street, Los Angeles- 
Two eggs, one cup sugar, one-third cup but- 
ter, one-half cup milk, one and three-fourths 
cups sifted flour, three teaspoons baking 
powder; mix the baking powder well with the 
flour; creain the sugar and butter; add the 
well-beaten eggs and milk and stir the flour 
in gradually; bake in layers; put white frost- 
ing between and slice bananas and put be- 
tween layers; put plain frosting on top. 

NO. 29. BLACKBERRY JAM CAKE. Mrs. 
3. S. Woodard, 1210 West Tenth street, Los 
Angeles— Take six eggs, two cups sugar, one 
cup butter (not extra full,) four cups flour, 
one cup sour milk, two teaspoons soda (extra 
full,) one nutmeg, one teaspoon cinnamon, 
two teacups blackberry jam. Bake in layers 
and put together with caramel filling. 

NO. 30. CHILD'S CHRISTMAS CAKE. 
Edna Maud Magee, 122 North Johnston street, 
Los Angeles — Cream three-quarters of a cup 
butter, add a cup and a half of sugar, three- 
quarters cup of milk, three cups flour, four 
level teaspoonfuls baking powder sifted to- 
gether. Flavor with rose and lemon, mixed; 
stir in the beaten whites of five eggs; bake 
fifty minutes. When cold ice thickly; deco- 
rate with pecan nuts and small red candles. 
Flavor icing with small teaspoonful Vanilla. 
Trim the cake plate with holly leaves and 
berries. If liked, add a cup of seeded layer 
raisins for plum cake. 

NO. 31. CHOCOLATE CAKE WITH 
MARSHMALLOW FILLING AND ICING. 
Miss Crowe, 1441 Iowa street, Los Angeles — 
Custard part: Three-fourths cup grated bak- 
er's unsweetened chocolate, one cup brown 



sugar, one-half cup milk, yolk of one egg, 
one teaspoon vanilla; cook slowly until thick 
and creamy, then set away to cool. Cake 
part: One cup brown sugar, two cups flour, 
one-half cup butter, one small half cup milk, 
two eggs. Cream butter, sugar and yolks of 
eggs together; add milk, flour and whites 
beaten stiff. Beat all together and stir in the 
custard. Add lastly one teacup soda dis- 
solved in warm water. Marshmallow filling: 
Boil together one and one-half cups white 
sugar and one cup hot water until it strings, 
then pour it over the whites of two eggs. Add 
one-half pound marshmallows broken in small 
pieces. Beat all smooth and creamy; flavor 
with vanilla, then fill and ice cake. 

NO. 32, CHOCOLATE CREAM CAKE. Mrs. 
Julia Sheldon Holmes, 122 North Johnston 
street, Los Angeles — Whites of four eggs, one 
large cup of milk, one-half cup butter, two 
cups sugar, two and one-half cups sifted 
flour, two heaping teaspoons baking powder. 
A cup of cornstarch can be used in place 
of one cup of flour. Flavor with lemon. 
Ice with chocolate cream icing made as fol- 
lows: One large cup granulated sugar, one- 
half cup water; boil until it spins a thread; 
beat until like cream; flavor with vanilla; 
spread on top and sides of cake. Steam a 
quarter of a bar of Baker's chocolate until 
soft, add one tablespoonful sugar dissolved in 
hot water; beat in quickly; flavor with va- 
nilla; spread over the white icing. Bake in 
four layers, or loaf shape or square. 

CARAMEL FILLING FOR CAKE. Two cups 
brown sugar (medium grade,) one-half cup 
sweet cream or milk (use less butter with 
cream,) butter size of an egg, one teaspoon 
of vanila. Stir one tablespoonful of sugar in 
a small skillit over the fire until it is a rich 
brown color, then add a little boiling water 
and pour this into the boiling syrup, stirring 
often. Boil fifteen minutes, or until thick 
enough. When done, add vanila and beat 
well for a few minutes, and spread on cakes 
while warm. 

NO. 33. CHOCOLATE LAYER CAKE. Mrs. 
Ernest Eoclestone, Riverside, Cal.— For cake 
take one cup sugar, two eggs, one-fourth cup 
butter, one-half cup milk, one and one-half 
cups flour, two teaspoons baking powder. For 
icing take two ounces unsweetened chocolate 
shaved and melted over steam; white of an 
egg, beaten stiff, and add three tablespoons 
cream; thicken with powdered sugar and 
flavor with vanilla. 

NO. 34. CHOCOLATE LAYER CAKE. Mrs. 
N. S. Ailing, Lamanda, Cal.— One cup but- 
ter, one-fourth cup white sugar, two eggs, 
one cup sweet milk, two and one-half cups 
flour, three teaspoons baking powder, one- 
half teaspoon vanilla. Cream butter and 
sugar thoroughly. Then add the eggs which 
have been thoroughly beaten, and stir all 
to a rich cream. Put flour and baking pow- 



COOKING AND OTHER RECIPES. 



47 



der Into sieve and sift a little Into the but- 
ter, sugar and eggs. Add a little milk and 
stir well In one direction. Continue in this 
way until all the flour and milk have been 
used and. you will have a rich creamy sub- 
stance — one of the secrets of good cake. Now 
add the vanilla extract. To prevent sticking 
to tins, sprinkle flour in tins after being 
greased. Bake to a nice brown, ten or fif- 
teen minutes. For filling take one-fourth 
cake chocolate, grated; one dessertspoon 
corn starch, one-half cup sweet milk, one 
cup white sugar, one egg. Beat egg thor- 
oughly; moisten cornstarch with milk; add 
all together and boil until thick; if neces- 
sary to thicken, add a little more cornstarch. 
When cool add one-half teaspoon vanilla. 
Put mixture on every layer. If you wish top 
layer shiny, take a heaping tablespoon choco- 
late, two of white sugar and one tablespoon 
boil'ng water, boil a few minutes and flavor 
with vanilla. Spread it on the cake before 
it is quite cold. Use a broad-bladed knife 
dipped in cold water to smooth it; if too 
thick, thin with hot water. 

NO. 35. DEVIL CAKE. L. V. Rupe, 1304 
West Second street, Los Angeles— Take one 
cup brown sugar, two-thirds cup milk, two- 
thirds cup chocolate; put together over fire 
till melted; then put aside till cold. Then 
take half cup butter, one cup brown sugar, 
one-half cuip milk, and half a teaspoonful 
saleratus, two well-beaten eggs or the yolks 
of two and one whole egg (reserving the re- 
maining whites for filling.) Mix all thor- 
oughly, then add the chocolate mixture and 
stir briskly a few minutes, and bake in a 
loaf in a moderate oven three-quarters of an 
hour, or in layer tins and put together with 
the plain white filling, for which take one 
cup white sugar and dissolve in just enough 
water to moisten; cook till it is clear like 
candy, then pour over the two whites beaten 
to a froth, beating well till cold, and spread 
between the layers and on top of cake. 

NO. 36. DEVIL CAKE. Mrs. Hartley, 
Glendale, Cal. — Part I. One cup brown sugar, 
two-thirds cup Baker's chocolate, (melt over 
steam;) one-half cup milk. Mix thoroughly 
together without boiling, and set aside. Part 
II. One cup brown sugar, one-half cup but- 
ter, yolks of three eggs, two cups flour, one 
cup milk, one teaspoon soda. Stir Part 1 
into Part II, mix thoroughly, bake thirty 
minutes in loaf form. Frosting: Two cups 
brown sugar, one-half cup butter, one-half cup 
milk. Boil eight minutes and stir until cool; 
frost all over. 

NO. 37. ECONOMICAL CHOCOLATE CAKE. 
Mrs. M. Cameron, 1237 Arapahoe street, Los 
Angeles— One cup sugar, one-half cup but- 
ter, one-half cup sweet milk, two eggs, beat 
separate; sift two cups flour and add two 
level teaspoons of baking powder; mix well 



and bake in two layers. For Icing, take one 
cup sugar, one-half cup milk and boil very 
slowly for twenty minutes. Melt two squares 
Baker's chocolate and one teaspoon vanilla 
and add after icing has boiled; beat until 
cool enough to ice. 

NO. 38. FIG CAKE. Miss C. Hernstein, 
2302 Budlong avenue. Los Angeles— Two cups 
sugar, one cup butter, one cup cold water, 
three cups seeded raisins, one pound figs 
chopped fine, three cups flour, two teaspoons 
baking powder, one egg. Bake slowly. 

NO. 39. FIG CAKE. M. F. B., 764 Towne 
avenue, Los Angeles— Take one cup sugar, 
one-half cup butter, one-half cup milk, two 
eggs, one and one-half cups flour, one tea- 
spoonful baking powder. Bake in layer-cake 
tin. Frosting and filling: Boil one cup sugar 
and four ta'blespoonfuls water until it hairs; 
pour over beaten whites of two eggs, stir- 
ring slowly. Add twelve figs chopped fine. 
Put between and on top of cake. Cut figs 
in small pieces and stick into the frosting. 

NO. 40. FRENCH CHOCOLATE CAKE. Mrs. 
J. M. Shiner, 317 Douglas street, Los Angeles.— 
Mix two cups sugar and half cup butter to- 
gether'; add yolks of thr^e eggs well beaten, 
one-half cup milk, one teaspoonful soda dis- 
solved in warm water, one cup chocolate, dis- 
solved in boiling water, one teaspoon vanilla 
extract; beat well together and stir in two cups 
of flour; bak2 in layers; put frosting between 
layers. 

NO. 41. FRUIT CAKE. Mrs. A. J. Grant, 
606 South Bonnie Brae street, Los Angeles.— 
One and a half cups of butter, one and a half 
cups sugar, three cups flour, three pounds 
stoned raisins, half pound of citron, half pound 
of preserved lsmon, half pound preserved or- 
ange, one pound English nuts, half pound of 
dates cut in small pieces, one teaspoon soda 
in one cup coffee, two tsaspoons cream tartar in 
flcvr, six eggs beaten separatsly, two tea- 
spoons cinnamon, one teaspoon of cloves, half 
teaspoon mace, one wineglass brandy or wine. 
Flcur the fruit and line the pan with greased 
paper. Stsam five hours and afterwards put 
in a range oven for three-quarters of an hour. 
Let cool in tins before taking out. 

NO. 42. GOLD CAKE. Mrs. Ernest Eccle- 
stone, Riverside, Cal.— Two cups sugar, three- 
quarters cup butter, half cup milk, three cups 
flcur, yolks of six eggs, on 3 whole egg, two 
teaspoons baking powder. Flavor with lemon. 

NO. 43. GOLDEN SPICE CAKE. Mrs. Er- 
nest Ecclestone, Riverside, Cal.— Yolks of seven 
eggs, one whole egg, one cup butter, two cups 
brown sugar, one cup molasses, one large 
coffee cup sour milk, five cups flour, one even 
teaspoon soda, one teaspoon cloves, two tea- 
spoons cinnamon, one teaspoon nutmeg, two 
teaspoons ginger. Beat sggs, sugar and butter, 
then add other ingredients. Bake in deep cake 
pan with layers of chopped nuts and raisins 
between layers of batter. 



4S 



COOKING AND OTHER RECIPES. 



NO. 44. HONEY FRUIT CAKE. (Original.) 
Mrs. L. A. Squires, Claremont, Cal.— Half cup 
sugar, half cup honey, half cup sour milk, 
quarter cup shortening, (I use cottolene.) two 
cups flour, half cup raisins, half cup walnut 
meats, one egg, one teaspoon soda. Spices to 
taste. Do not use too much spice or it will 
spoil the nice honey flavor. This will keep a 
lcng time and is very nice. 

NO. 45. HOT WATER SPONGE CAKE. 
Mrs. L. Berger, 328 South Olive street, Los 
Angeles. — Beat two eggs very* light; add one 
cup sugar and beat again; one cup sifted flour, 
one teaspoon baking powder, a good pinch of 
salt, one teaspoon of vanilla, beat again thor- 
oughly. Just before putting in the pan (greas- 
ed and warm) add half cup (scant) hot water; 
bake from 20 to 30 minutes. For frosting use 
yolk of egg, one teaspoon black coffee, enough 
powdered sugar to make quite stiff. 

NO. 46. ICE CREAM CAKE, WITH NUTS. 
Helen M. Magee, 122 North Johnston street.— 
One cup sugar, one-half cup butter, one cup 
sweet milk, one and one-half cups sifted flour, 
one-half cup cornstarch, two teaspoons baking 
powder, sifted with the flour. Beat well; add 
the whites of three eggs beaten stiff, three 
drops of extract of lemon and rose, mixed. 
Bake in four layers. Icing: Whites of three 
eergs, two cups sugar, two-thirds cup boiling 
w T ater. Boil hard until clear; pour the boiling 
sugar over the beaten whites of three eggs and 
beat; add three drops extract of bitter almonds, 
one pound English walnuts, broken fine. Put 
on top and between layers of cake. 

XO. 47. IMPERIAL CAKE. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles.— One 
pound butter, one pound sugar, one pound 
flour, juice and rind of one lemon, nine eggs, 
one pound blanched almonds, one-half pound 
citron, half pound raisins, on* teaspoon baking 
pcwder. 

NO. 48. LAYER CAKE WITH BOILED IC- 
ING. Mrs. Emma Kegerreis, Moneta, Cal.— 
(Chocolate, lemons, caramel or jelly used as a 
filling.) Two cups sugar, one half cup butter, 
tbiee-fourths cap s^\eet milk, three cups flour, 
three teaspoons baking powder, whites of six 
eggs. If a smaller cake is desired use half of 
various ingredients. 

NO. 49. LOAF OR LAYER CAKE. Mrs. 
Emma Kegg-erreis, Moneta, Cal. — One cup mo- 
lasses, one cup cold coffee, two cups sugar, 
one cup butter, five eggs, save whites for icing; 
flour as in other cakes; one teaspoon each of 
soda, cinnamon, allspice and cloves; a little 
grated nutmeg; add fruit if desired. 

NO. 50. MALAGA CAKE. (Original.) Louise 
V. Rupe, 1304 West Second street, Los Ange- 
les. — Put in a bowl two tablespoons butter, one 
cup sugar, one whole egg and yolks of two 
(saving whites for filling,) one-half cup milk, 
and two of flour, sifted with one heaping tea- 
spoon of baking powder. Beat eggs, sugar and 



butter to a cream, then add the other ingre- 
dients; mix well and flavor with lemon or al- 
mond and bake in three layers. Filling: One 
cup sugar in enough water to melt; cook till 
clear, then pour over the well-beaten whites 
and stir till cool and ereanvy, then have ready 
two-thirds cup seeded and chopped raisins and 
two-thirds cup chopped walnut meats. Mix 
all well together and spread between layers 
and on top, sprinkling the top thickly with 
the chopped nut meats or keep out enough of 
the white frosting for the top layer. 

NO. 51. MARBLE CHOCOLATE CAKE, 
Miss G, Smyth, G street, Ontario, Cal.— Half 
cup butter, one cup sugar, half cup sweet 
milk, one and a half cups flour, two teaspoons 
baking powder, whites of four eggs or two 
whole eggs added last. Take one cup of this 
mixture and add to it five tablespoons grated 
chocu'.ate wet with a little milk and flavor 
with vanilla. Ice with chocolate icing and 
chopped walnuts sprinkled on top. 

XO. 52. MOCHA CAKES. (Delicious recep- 
tion cakes,) Miss G. Smyth, G street, Onthario, 
Cal. — Half cup butter, half cup milk, one cup 
granulated- sugar, two eggs, two cups flour, 
two teaspoons baking powder. Bake this in 
flat pan one or two days before icing them. 
Icing: Beat small half cup of butter to a 
cream, very light, then put into a cup two ta- 
blespoons of milk and one teaspoon vanilla. 
Stir into the butter two cups of powdered 
sugar, gradually adding a spoonful of the va- 
nilla and milk, as it becomes a little dry. 
Blanch half pound of almonds and brown in 
oven, then roll and chop until very fine. Cut 
cake in one and one-half by one inch pieces 
and spread with icing and roll in the nuts. 

XO. 53. "NEVER FAIL" SPONGE CAKE 
Mrs. E. M. W., Anaheim, Cal.— (Can be both 
made and baked in thirty-five minutes. A 
good sponge should be yellow as gold, of vel- 
vety softness and tender as a marshmallow. 
If the rule here given is strictly followed, such 
a cake will be the sure result.) Separate the 
whites and yolks of four eggs. Beat the 
whites until stiff enough to remain in bowl 
if it is inverted, then beat into them one- 
half cup of sugar, which must be fine granu- 
lated. (Powdered sugar makes tough cake 
and proper beating does away entirely with the 
grains.) Beat the yolks, add to them one-half 
cup of sugar, beating for five minutes by the 
clock— this latter being important, as the 
delicate texture of the cake depends upon 
it. Add to the yolks the grated rind and 
juice of one lemon. Now beat well together 
the yelks and white. At this stage beating 
is in order, but must be absolutely avoided 
after adding one scant cup of flour. The 
mixture should now look like a puff ball and 
the flour is to be tossed into it with a light 
turn of a wooden spoon. Bake for twenty- 
five minutes in a moderate oven. Just before 
putting in the oven, sprinkle on top through a 
sifter one tablespoon granulated sugar. This 
gives the "crackly" top crust so desirable. 



COOKING AND OTHER RECIPES. 



49 



NO. 54. NUT CAKE. Miss Crowe, 1441 
Iowa street, Los Angeles.— One and one-half 
cups sugar, one good half-cup butter, two 
full cups flour, three eggs, two teaspoons 
cream of tartar, and one teaspoon soda; one 
large cup of chopped walnuts. Cream butter, 
sugar and eggs together; add one-half cup 
milk, then flour and the soda dissolved in hot 
water. Lastly, add nuts. Bake thirty-five 
minutes. Ice with yellow icing and decorate 
with walnuts. 

NO. 55. NUT CAKE. Miss B. L. Ecclestone, 
1512 Maple avenue, Los Angeles.— One-half cup 
butter, one and one-half cups sugar, two eggs, 
three-quarters cup milk. two cups flour, 
vanilla, three-quarters cup chopped walnuts, 
two teaspoons baking powder. Cream butter 
and sugar, then add yolks of eggs, milk, flour 
and vanilla, the nuts and baking powder; 
when thoroughly mixed, add the whites of the 
eggs— after they are beaten stiff. Bake three- 
quarters of an hour in moderate oven. 

NO. 56. PERFECT BRIDE'S CAKE. Mrs. 
E. F. Miller, 919 Sunset boulevard.— One and 
one-half cups of butter, three cups of pow- 
dered sugar, whites of eight eggs, three cups 
of flour, one level teaspoonful of best baking 
powder, one cup of milk, one teaspoonful of 
extract of lemon. Rub butter and sugar to a 
cream, add milk and extract, then flour sifted 
together with the powder; beat all together 
thoroughly— the more the better; then gently 
mix in the eight whites of the eggs, after 
they have been whipped to a dry froth. When 
thoroughly mixed, place in paper-lined tin. 
Bake carefully in steady oven lor forty min- 
utes. Use plain white icing. 

NO. 57. PLAIN CAKE. Miss C. Hernstein, 
2302 Budlong avenue. Los Angeles. — Dissolve 
a level teaspoonful of bicarbonate of soda in 
two tablespoons warm water, add to it half 
a cup New Orleans molasses, mix and add 
hastily one cup of thick sour cream, one cup 
sugar, one tablespoon cinnamon and two and 
one-half cups pastry flour. Beat for three 
minutes, then stir in one cup seeded and 
chopped raisins that have been floured with 
an extra half cup of flour. Bake slowly for 
one hour. 

NO. 58. PLAIN FRUIT CAKE. Miss " C. 
Hernstein, 2302 Budlong avenue, Los Angeles.— 
One cup butter, one of brown sugar, one of 
molasses, one of sweet milk, three cups flour, 
four eggs, one and one-half teaspoons cream 
of tartar, one teaspoon soda, two pounds 
raisins, seeded, one teaspoon each of Price's 
extract of rose, cinnamon, nutmeg, one-half 
teaspoon cloves, and one-half wine glass of 
brandy. 

NO. 59. PORK CAKE. L. V. Rupe, 1304 
West Second street, Los Angeles.— Take one 
pound of fat salt pork, rejecting all lean, and 
chop fine as possible; pour over it tw'o-thirds 
pint boiling water; add two cups sugar and 
one of molasses, one cup raisins, one cup 



currants, one-half pound citron, one tablespoon 
each of cinnamon, cloves and nutmeg, one 
teaspoon salt and one of soda. Bake in a 
slow oven two hours. You will find this an 
excellent and inexpensive cake, requiring 
neither butter nor eggs. 

NO. 60. POTATO CAKE. Mrs. W. H. 
Rodenburg, 744 Kohler street, Los Angeles.— 
One cup butter, two cups sugar, two cups 
flour, two cups mashed potatoes (warm,) one- 
half cup milk, four eggs, beaten separate; one 
cup grated chocolate, one cup chopped wal- 
nuts, one teaspoon allspice, one teaspoon cin- 
namon, one teaspoon nutmeg, two teaspoons 
baking powder. This makes one large cake; 
half of recipe makes a very nice-sized cake; 
This cake is especially fine for lunches, as the 
potatoes keep it moist and it does not dry out 
as readily as other cake carried in lunch 
baskets. 

NO. 61. PRINCE OF WALES CAKE. Mrs. 
W. H. Rodenburg, 744 Kohler street, Los An- 
geles. — One cup butter, two cups brown sugar, 
six eggs, yolks only; four tablespoons New 
Orleans molasses, four cups flour, two tea- 
spoons nutmeg, two teaspoons cinnamon,- two 
teaspoons cloves, one pound raisins (dredged 
in flour,) one-quarter pound citron. This cake 
makes a good substitute for fruit cake and is 
not so expensive. 

NO. 62. QUICK SPONGE CAKE. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles.— 
Three eggs, one and one-half cups sugar, two 
cups flour, two teaspoons baking powder, one- 
half cup cold water, one teaspoon extract 
lemon. 

NO. 63. SPONGE CAKE. (Excellent.) Miss 
G. Smyth, G street, Ontario, Cal.— Four eggs, 
two and one-quarter cups flour, two cups 
sugar, three-quarters cup cold water, two 
even teaspoons baking powder, pinch salt, one 
teaspoon lemon. Beat sugar and eggs to- 
gether; when light, add water, then flour and 
baking powder. 

NO. 64. VELVET SPONGPJ CAKE. Mrs. 
M. Cameron, 1237 Arapahoe street, Los An- 
geles.— Two cups sugar, six eggs, leaving out 
whites of three, one cup boiling water, two 
and one-half cups flour, one small tablespoon 
baking powder. Beat yolks a little, add sugar 
and beat fifteen minutes: add the three beaten 
whites and the boiling water; bake in layers. 
For icing, use remaining three whites and six 
dessert spoons pulverized sugar. 

NO. 65. TENDER SPONGE CAKE. Miss 
Fiances B. Welch, San Diego, Cal.— Separate 
whites and yolks of four eggs, beat yolks very 
light, adding slowly one and one-half cups 
sugar, scant measure; two tablespoons lemon 
juice and one tablespoon water. Fold In 
lightly, one and one-half cups well-sifted flour, 
full measure, and whites of eggs beaten stiff 
(pinch salt helps in beating.) Bake in mod- 
erate oven, about forty minutes. If properly 



50 



COOKING AND OTHER RECIPES. 



beaten and baked, will leave crust like mac- 
caroon. May fall slightly on cooling. That 
is all right. Do not eat first day. 

NO. 66. BROWNSTONE FRONT CAKE. 
3ertha S. Morris, 1016 Georgia street, Los An- 
geles.— One-half cup ground chocolate, one yolk 
of egg, two tablespoons sugar, one-half cup 
milk; mix and boil until thick, then cool and 
mix with the following: One cup sugar, one- 
half cup butter, two eggs, one-half cup milk, 
two cups flour, two teaspoons baking powder, 
whites of the eggs, well beaten and added 
last. Filling: Two tablespooons butter, cup 
and a half of powdered sugar, milk or cream 
enough to spread easily; beat well and place 
between the layers when the cake is cool. 
Use any extract preferred. 

NO. 67. CHECKERBOARD CAKE. Mrs. 
William J. Magee, No. 122 North Johnston 
street, Los Angeles.— One and one-half cups 
sugar, one-half cup butter, one-half cup 
sweet milk, two cups flour, whites of 
four eggs, two teaspoonfuls baking powder, 
flavor with lemon. Dark part: One cup brown 
sugar, one-quarter cup butter, one-half cup 
milk, yolks of four eggs, two cups flour, two 
teaspoons baking powder; flavor with spices. 
Mix in separate dishes, put a ring of the light, 
a ring of the dark batter, a ring of the light 
in two jelly tins, then in two other jelly tins 
put a ring of the dark, a ring of the light, a 
ring of the dark; put together in layers al- 
ternately, with plain boiled icing; flavor with 
vanilla. 

NO. 68. CHOCOLATE CAKE. Mrs. Nellie 
B. Stewart, 1417 East Twenty-first street, Los 
Angeles. — One cup sugar, one egg (two im- 
proves it,) one-half cup butter, two cups flour, 
one-half cup sweet milk, one and one-half 
teaspoons baking powder. Dark part: One 
egg, one-half cup sugar, two pieces or sec- 
tions of a bar, of chocolate, grated. Beat 
the egg, add sugar and grated chocolate. Put 
a layer of the white part in the pan, then of 
the chocolate mixture (same as "marble" 
cake) until all is used, finishing with the 
light. Flavor the cake with vanilla. 

NO. 69. CHOCOLATE LAYER CAKE. Liz- 
zie A. Graves, Ontario, Cal.— Yolk of three 
eggs, two cups sugar, one cup butter, one cup 
milk, three cups flour, three teaspoons bak- 
ing powder, stir well, then lightly add the 
beaten whites. (Makes four large layers.) 
Chocolate: Three ounces of chocolate, melted; 
one-half cup rich milk, two tablespoons butter, 
one cup sugar. Boil until it forms a soft ball, 
when tried in water; one teaspoon vanilla. 
Sometimes I use this caramel filling: Two 
and one-half cups sugar, one cup milk, one- 
half cup butter, boil until it forms a soft 
ball when tried in water; then beat until 
cold; when nearly cold, add one teaspoon 
vanilla. The cake can be baked in a loaf, 
with raisins, nuts or flavoring-. 



NO. 70. DEVIL'S FOOD. (Three-layer 
cake.) Miss Mabelle Vaughn, 231 San Fran- 
cisco avenue, Pomona, Cal.— Cream very thor- 
oughly a cup and a half of sugar and the 
yolks of three eggs; add the beaten whites; 
at this point, place a half cup of milk and a 
half cup of cocoa on stove to cook— it takes a 
very few moments for it to thicken— then set 
aside to cool; add to the creamed mixture a 
teaspoon of soda dissolved in a half cup of 
sweet milk; two cups of flour; lastly, the 
cooked cocoa. Icing: Two cups sugar, and a 
half cup of cocoa, with milk or cream enough 
to moisten. While this is cooking, beat the 
white of an egg thoroughly, adding the yolk 
gradually so that the whole may be a frothy 
substance. When the cooked mixture sort of 
threads, pour it on the egg, stirring enough 
to mix well. When icing is cool, spread on 
the layers of cake. 

NO. 71. FIG CAKE. Mrs. T. N. Coleman, 
170 North Daly street, Los Angeles. — One cup 
butter, two cups sugar, one cup milk, four 
eggs, whites and yolks beaten separately; 
three cups sifted flour, three teaspooons bak- 
ing powder, vanilla flavoring. Take half the 
batter, pour it into two jelly tins; on each 
put a layer of split figs, seeds up; bake. To 
the rest add two tablespoons molasses, one 
cup seedless raisins, one-half cup currants, 
one teaspoon each of cinnamon and cloves, a 
little more flour. Bake in two jelly tins; 
put the layers together with frosting, hav3 
a fig cake on top. . 

NO. 72. FRUIT CAKE. Mrs. Nellie B. 
Stewart, 1417 East Twenty-first street, Los An- 
geles.— (Good cake to make when eggs are 
40 cents per dozen.) Will keep for three 
years (if you can manage to save any that 
length of time.) Two cups molasses, two cups 
melted butter, three cups brown sugar, one 
cup sour milk, three eggs, one teaspoon soda, 
one tablespoon extract lemon, three table- 
spoons ground cinnamon, one of cloves, two 
of allspice, one nutmeg, one gill of brandy. 
Flour enough to make a good stiff batter. 
Then add two pounds currants, two pounds 
seeded raisins, chopped; five quarters of citron. 
Bake like any fruit cake. Instead of the gill 
of brandy, one can use strong coffee, if de- 
sired. 

NO. 73. FRUIT CAKE. Mrs. G. W. Wood, 
1023 South Olive street, Los Angeles.— Three 
cups light-risen bread dough that has been 
kneaded once, two cups sugar, one cup but- 
ter, four eggs, one pound seeded raisins, one 
pound currants, one teaspoon each of ground 
cloves, allspice and cinnamon, one whole nut- 
meg, one teaspoon soda. Wash raisins and 
currants and dry them. Beat whites of eggs 
to stiff froth; beat yolks well; cream butter 
and sugar together; add to the dough (except 
eggs.) Knead and mix all together with the 
hands thoroughly. Lastly, add the eggs, mix- 
ing well, but light. Now turn cake Into a 



COOKING AND OTHER RECIPES. 51 



milk pan, lined with paper, well buttered, and 
set in a warm place to rise. Wh-en light, 
cover with another pan and bake in a mod- 
erate oven. Frost when cool and you will 
have an excellent fruit cake, and also an in- 
expensive one. 

NO. 74. GILT-EDGE CAKE. Mrs. J. A. 
Hanker, Highland Park, Cal.— One cup sugar, 
yolks of two well-beaten eggs, one tablespoon 
of butter, three-fourths cup water, one tea- 
spoon vanilla, two cups flour, two teaspoons 
baking powder. Bake in three layers. For 
filling: Take three-fourths cup sugar, enough 
water to dissolve sugar; let boil until it 
threads, then pour in the whites of two well- 
beaten eggs; beat until stiff: add two larg- 
tablespoons of chopped seeded raisins and 
one of citron. 

NO. 75. JAM CAKE. Mrs. R. H. Smith, 
1327 Reid street, Los Angeles— Six eggs beater, 
separately, two cups sugar, one cup butter, 
one cud buttermilk, two cups raspberry jam. 
four and one-fourth cups flour, one-half pound 
chopped citron, two teaspoons soda ; n milk, 
one teaspoon baking powder in flour, one 
tablespoon cinnamon one tablespoon nutmeg, 
one teaspoon each of cloves and allspice. 
Cream the butter and sugar, and buttermilk 
and flour, add all other ingredients. Bake 
in layers. Frosting for cake: Four cups 
brown sugar, three-fourths cup butter, one- 
half cup sweet cream; cook until thick and 
put between layers. 

NO. 76. JAM CAKE. Mrs. .M. A. Collins, 
Ontario, Cal.— Two cups sugar, five cups 
flour, one cup sour cream, one cup butter, 
one cup jelly, one cup jam. two teaspoons 
soda, one teaspoon baking povder, one table- 
spoon cloves, one of cinnamon, one of allspice, 
six eggs, whites and yolks beaten separately, 
Bake in layers and put together with icing. 
This is enough for two cakes. 

NO. 77. JAPANESE CHOCOLATE CAKE 
Mrs. R. H. Smith, 1327 Reid street. Los An- 
celes — One-half cup grated chocolate; one and 
one-half cups granulated sugar, one-half cup 
butter, four eggs, one and three-fourths cups 
flour, one teaspoon soda, one cup sweet milk. 
Cook one-half cup of the milk with the choco- 
late until thick as cream; cream butter and 
sugar, add yolks of eggs beaten light, then 
add milk, flour and whites cf eggs, a little 
at a time. Last add zhe chocolate and tea- 
spoon of vanilla. Bake in layers. 

irO. 78. MOTHER'S FAVORITE CAKE. 
Mrs. Ida A. Sherman, Chicago, 111.— One and 
a half cups sugar, one-half cup butter, one 
egg, one cup milk, two and a half cups 
sifted flour, two and a half teaspoons bak- 
ing powder. Flavor with lemon and vanilla 
mixed. Bake in four layers. Icing and cocoa- 
nut: Two cups granulated ' sugar, two-thirds 
cup boiling water; boil until thick, pour 



over white of one egg beaten light; flavor with 
almond or vanilla. Spread betv/een layers anl 
on top. 

NO. 79. POTATO CAKE. Miss Minnie Neal. 
3711 Wesley avenue, Los Angeles — Two cups 
granulated sugar, one cup butter, four eggs, 
one-half cup sweet milk, two and one-fourth 
cups flour, two teaspoons baking powder, one 
cup mashed potatoes, one cup ground choco- 
late, one cup chopped walnuts, one cup choo- 
ped raisins, one and one-half teaspoons cinna- 
mon, one teaspoon allspice, one teaspoon 
cloves. Beat sugar and butter well together 
and add the eggs, which should be beaten 
until light. Stir in the milk and then the 
flour with the baking powder sifted with it. 
Next add the potatoes, which should be cook- 
ed and well mashed and let stand until cold. 
Stir in the chocolate and the ground spices, 
then the nuts and raisins, which must be 
chopped very fine. Stir the cake a few min- 
utes and bake in a loaf in a moderate oven. 

NO. 80. POTATO CAKE. Mrs. George Al- 
fred Miller, No. 18 Navy street, Ocean Park. 
Cal.— One cup of butter, two cups sugar, two 
cups flour, one cup mashed potatoes, one-half 
cup sweet milk, four eggs, one cup gratea 
sweet chocolate, one cup chopped walnuts, 
two teaspoons baking powder, one teaspoon 
cloves, one teaspoon cinnamon, a little nut- 
meg. Bake in loaf. 

NO. 81. POUND CAKE. Mrs. Nellie B, 
Stewart, 1417 Bast Twenty-first street, Los An- 
geles.— One pound butter, one pound sugar, 
one pound flour, one pound seeded raisins, 
whole; large teaspoon essence lemon; half tea- 
spoon extract almond; one and half teaspoons 
baking powder, eight eggs. 

NO. 82. RIBBON CAKE. Lizzie A. Graves, 
Ontario, Cal.— One cup sugar, one-half cup 
butter, two cups flour, one-half cup milk, 
three eggs, two teaspoons baking powder. 
Take out a cup of dough and add to it two 
tablespoons of molasses, one-third of a tea- 
spoon each of cloves, cinnamon, mace and all- 
spice. Bake in three tins; two light and one 
dark. Place together immediately after they ara 
done, the dark in the center. 

NO. 83. SCRIPTURAL CAKE. Harriet 
Adams-Chambers, Prospect Park, Cal.— 

Four and one-half cups of I Kings, iv:22. 

One cup of Judges, v:25; last clause. 

Two cups of Jeremiah, vi:20. 

Two cups of I Samuel, xxx:12. 

Two cups of Nahum, iii:12. 

Two cups of Numbers, xvii:8. 

Three tablespoons of I Samuel, xiv:25. 

A pinch of Leviticus, ii:13. 

Six Jeremiah, xvii:ll. 

Half cup of Judges, iv:19; last clause. 

Two teaspoons of Amos, iv:5. 

Season to taste of II Chronicles, ix:9. 

Key to the above: Four and one-half cups 
fine flour, one cup butter, two cups sugar, two 



52 



COOKING AND OTHER RECIPES. 



cups raisins, two cups figs, two cups almonds, 
three tablespoonfuls honey, a pinch of salt, 
six eggs, half cup milk, two teaspoonfuls of 
yeast powder; season to taste with spices, 

NO. 84. SPANISH CAKE. Mrs. R. B. Wat- 
son, Bryson Villa, Sixty-eighth street, Los 
Angelas. — Two tablespoons melted butter, one 
cup sugar, half cup milk, yolks of three eggs, 
one and seven-eighths cups of flour, one and 
one-half teaspoons baking powder; one- 
half teaspoon cinnamon; cream the but- 
ter, add gradually the sugar, then the egg 
yolks beaten until light colored; "sift together 
thoroughly the flour, baking powder and cin- 
namon, and add alternately with the milk to 
the first mixture. Bake in layers; spread with 
CARAMEL, FROSTING: One and one-half 
cups brown sugar, three-fourths cup thin 
cream, one teaspoon butter. Cook until a 
ball is formed, when the mixture is tried in 
cold water. Beat until ready to spread. 

NO. 85. SPONGE CAKE. (A very old re- 
cipe.) Mrs. Nellie B. Stewart, 1417 East Twen- 
ty-first street, Los Angeles.— Five eggs, half 
pound of sugar, quarter pound flour. Beat yolks 
well, add sugar. Beat whites fifteen minutes 
(if egg beater is used less time is required 
to beat them stiff;) add to yolks and sugar, 
then add flour gently. 

NO. 86. WALNUT CAKE. Mrs. R. B. Wat- 
son, Bryson Villa, Sixty-eighth street, Los An- 
geles. — Half cup butter, one cup sugar, yolks 
of three eggs, and whites of two, well beat- 
en; half cup milk, one and a half cups 
flour, one and one-half teaspoons baking pow- 
der, three-fourths cup walnut meat, broken in 
pieces. Cream the butter, add gradually the 
sugar, then the walnut meat, eggs and milk. 
Sift together thoroughly the flour and baking 
powder; add and beat vigorously. Bake 
in a sheet forty-five minutes, Cover with 
WHITE MOUNTAIN CREAM: One cup sugar, 
one-third cup water, white of one egg, half 
teaspoon vanilla. Boil the sugar and water 
together until it threads. Pour the syrup 
slowly into the beaten egg white. Beat until 
cool enough to spread, then add the flavor- 
ing. 

NO. 87.— WATERMELON CAKE. Mrs. 
George W. Throop, R. R. No. 3, Station K, 
Los Angeles.— For the white part stir to a 
cream two cups sugar with one of butter, then 
stir in one cup sweet milk; mix two teaspoons 
cream of tartar and one of soda with three 
and 'one-half cups flour; then stir in the 
other ingredients and add the beaten whites 
of eight eggs. For the red part, take one cup 
red sugar and one-half cup butter; stir red to 
a cream, then add one one-third cup sweet 
milk, two cups flour in which has been mixed 
one teaspoon cream of tartar, and one-half 
teaspoon soda; then add the beaten whites 
of four eggs and a cup of small seedless 
raisins. Have a round baking pan; put a layer 
of white dough in the bottom of the pan; 



then add all the red in the middle, and then 
the rest of the white dough around the sides 
and the top. Bake in a moderate oven. 

NO. 88. WHITE CAKE, with Fondant Ic- 
ing. Mrs. Wm. J. Magee, 122 N. Johnston 
St., Los Angeles— One-half cup butter, one 
cup sugar, beaten to a cream, tw'o-thirds cup 
of sweet milk, two cups finely sifted flour, 
one heaping teaspoon baking powder. Add tne 
whites of three eggs, beaten stiff, flavor with 
almond, ice with FONDANT ICING: One cup 
granulated sugar, one-half cup boiling water; 
boil until it forms a soft ball dripped in 5 ce 
water. Pour on a cold platter. When nearly 
cold stir with a woolen spoon, until white and 
firm; flavor with vanilla. 

No. 89. WHITE CAKE, with Pink Straw- 
berry or Raspberry Icing. Nina Beil Sherman, 
Chicago, 111. — One cup of sugar, one-half but- 
ter, one-half sweet milk, whites of two eggs, 
one teaspoon cream of tartar, one-half tea- 
spoon soda, two and a half of sifted flour. 
Bake in a square tin. When cold cover with 
the icing made as follows: One-half teaspoon 
of almond or lemon extract to flavor cake, 
one-half cup juice of strawberry or raspberry, 
one teaspoon sugar; strain; add powdered su- 
gar t'o make stiff; spreaa on top and side. 

No. SO. WHITE CAKE, with Yellow Frost- 
ing. Lizie A. Graves, Ontario, Cal.— One cup 
sugar, one-half cup butter, one-half cup milk, 
two cups flour, two teaspons J)aking powder, 
whites of three eggs, well beaten? Make tnree 
layers. Frosting: Yolks of three eggs, one 
cap sugar, one-half teaspoon vanilla. Beat 
fifteen minutes. 

No. £1. WHITE CHOCOIATE CAKE. Mrs. 
L. M. Ealey, Clearwater, Cal.— Whites of 
three eggs, one and one-half teacups sugar, 
two-thirds cup butter, one cup milk, two cups 
flour, two teaspoons baking powder, one-half 
teaspoon lemon. Filling: Ore cup vhite 
sugar, Ave tablespoons milk. Boil five min- 
utes. Beat until coll; add one-fourth cake of 
baker's chocolate. 

NO. 92. WHITE FRUIT CAKE. Mrs. J. 
A. Manker, 125 N. ave. 57, Highland Park, 
Cal.— Two-thirds cup butter, two cups sugar 
one cup sweet milk, three cups sifted flour, 
one c-tp stcned raisins, chopped; two teaspoons 
baking powder, whites *of four eggs, one nut- 
meg, grated. 

NO. S3. WORLD'S FAIR CAKE. Mrs. 
George Alfred Miller, No. 18, Navy st., Ocean 
Park, Cal.— One-half cup butter, one and 
one-half cups sugar, rubbed to a cream, three 
eggs, beaten, whites and yolks separately; 
one large teaspoon baking powder, tw'o cups 
Hour, one-half cup sweet mills, six tablespoons 
unsweetened chocolate, 'hree tablespoons 
granulated sugar dissolved in throe tablespoons 
scalded m:lk. Add to cake wftile hot. Bako in 
a rather shallow pan in a steady oven about 
forty minutes. CARAMEL: Tv.'o cups- sr.gar, 
three-fourths cup sweet milk, butter size of an 



COOKING AND OTHER RECIPES. 



53 



egg; boil fiften minutes or until it threads 
from a spoon; remove from stove, add one 
tablespoon vanilla and beat until thick and 
creamy. Spreal on cake while warm. 

NO. 94. ANGEL FOOD LAYER CAKE. Miss 
Josephine Muller, San Gabriel, Cal.— One cup 
of fine granulated sugar, one-fourth cup but- 
ter ,one and one-half cups flour, two eggs, 
one-half cup sweet milk, vanilla and one tea- 
spoon baking powder. Filling: Cut into 
small pieces one-third of a pound of pink 
angel food or marsh mallows, and dissolve 
in one pint of sweet cream over night. Next 
morning whip and spread between layers when 
cake is cold. 

NO. 95. FRUIT CAKE. Mrs. Mattie Arm- 
strong, 1442 Sixth street, San Bernardino, Cal. 
—One pound seeded raisins, one pound cleaned 
currants, one-half pound pressed figs, one- 
fourth pound chopped citron, one one one- 
half cups granulated sugar, one teacup New 
Orleans molasses, three eggs, one-half cup 
melted butter, one teacup buttermilk with 
heaping teaspoon soda beaten into it well 
until dissolved, one teaspoon, level full, each: 
ground cinnamon, cloves, ginger, one-half nut- 
meg, grated, one-iourin ceaspoon salt. Wash 
and flour raisins and currants, chop citron 
and figs and put all fruit in last thing; flour 
enough to make real stiff dough; bake very 
slowly. 

NO. 96. MARSHMALLOW CAKE. Mrs. J. 
Harlan Purdy, 2578 Mission street, San Fran- 
cisco, Cal. — One and one-half cups sugar, 
two-thirds cup butter, two-thirds cup milk, 
two and one-half cups flour sifted with two 
teaspoons of baking powder. The whites of 
three eggs beaten very stiff and added 
last. Put this cake together in the usual 
way and bake in three layers in square tins. 
Let the cake become cold and then spread with 
the following icing Put in a stew pan 
two cups of sugar and two-thirds cup of hot 
water, allow this to boil until beginning to 
rope, then remove from the fire and add one 
half pound pink marshmallow (the best qual- 
ity) and stir briskly until a creamy mass, 
while stirring add one teaspoon of rose flav- 
oring and two of three drops of fruit color- 
ing to give a dainty pink color which is de- 
sired. Allow this to become quite cold before 
spreading on the cake. Should this syrup boil 
too long, it will be too thick to spread nicely; 
then a very little hot water may be added 
while the icing is still hot. The entire cake 
must be covered with this icing. 

NO. 97. POTATO CARAMEL CAKE. Miss 
Josephine iMuller, San Gabriel, Cal.— Two- 
thirds cup butter, two cupe granulated sugar, 
two cups flour, two cups hot mashed (white) 
potatoes, one-half cup sweet milk, one cup 
grated chocolate, two cups chopped walnuts, 
four eggs, two teaspoons baking powder, 
three-fourths teaspoon ground cloves, one tea- 
spoon sinnamon, three-fourths teaspoon ground 



nutmeg. Cream butter and sugar and add 
yolks of eggs beaten light. Add milk, mashed 
potatoes, spices and chocolate. Sift baking 
powder well with the flour. Beat the whites 
of eggs stiff. Put in flour, then whites of 
eggs, alternately until both are used, one 
teaspoonful of vanilla, a pinch of salt and 
lastly nuts. 

NO. 8. ADIRONDACK SPONGE CAKE. 
(The best ever.) Mary Stone Welch, San 
Diego, Cal.— Five eggs, one and three-quar- 
ters cups sugar, one and three-quarters cups 
flour, sifted three times before measuring; 3 
tablespoons lemon juice. Beat yolks of eggs 
very thoroughly, adding lemon and sugar. 
Beat whites, not very stiff. Put all together 
lightly, flour and whites. Cover with brown 
paper. Bake in pan about 2^x8x8 inches, in 
moderate oven; time forty minutes. Do not 
eat until second day. Break, not cut; very 
tender. 

NO. 65. CAKE CROQUETTES. Miss C. 
Hernstein, 2302 Budlong avenue, Los An- 
geles—Roll fine sufficient stale cake to make 
one pint of crumbs; cover with one large 
cup milk and let soak half an hour. Put 
it in a saucepan over fire and stir until mix- 
ture is boiling hot, then add beaten yolks of 
two eggs. As soon as the eggs are well 
stirred in remove the pan from fire and flavor 
with one teaspoonful vanilla. Turn on a 
shallow dish to cool; when cold make the 
mixture into balls; dip in beaten eggs and 
then in bread crumbs; fry in hot fat; drain 
on brown paper; serve very hot with pow- 
dered sugar and sherry. 

NO. 9. CHOCOLATE CAKE. Mrs. E. A. 
Stickney, 1028 South Hill street.— One cup 
butter, two cups sugar, one cup sweet mil*., 
three cups flour, whites of seven eggs, three 
teaspoons baking pawder. Bake in layers, if or 
the filling: Whites of two eggs, one section 
of chocolate, sufficient sugar for the frosting 
between and to cover over the top of cake. 

NO. 10. CHOCOLATE LAYER CAKE. Mrs. 
T. S. Home, 434 Towne Avenue.— Two cups 
sugar, half cup butter, three eggs, one cup 
milk, 3 cups flour, two teaspoonfuls baking 
powder, half teaspoonful vanila esence, half 
teaspoonful lemon essence. Filling: Half 
cake chocklate, grated and dissolved in a small 
cup of milk; let it boil; then add half cup of 
sugar, small piece of butter, a little salt and 
flavoring. 

NO. 11. DEVIL CAKE. Mrs. W. O. Chap- 
man, 1330 West Sixteenth street, Los Ange- 
les—For the custard part one cup of grated 
chocolate, one cup of brown sugar, one-half 
cup of sweet milk, yolk of one egg and a 
teaspoon vanilla; stir all together in a gran- 
ite saucepan; cook slowly and set away to 
cool. For the cake part, one cup brown sugar, 
two cups flour, one-half cup butter, half cup 
sweet milk and two eggs. Cream the but- 
ter, sugar and yolks of eggs, add milk, sifted 



54 



COOKING AND OTHER RECIPES. 



flour and whites of eggs beaten stiff, and two 
teaspoons baking powder; beat all together, 
then stir in the custard part; bake in jelly- 
tins. FILLING: Two cups white sugar, ten 
tablespoons hot water, one quarter teaspoon 
cream tartar; boil until thick like candy. Put 
thirty-two marshmallows in, boil up again, 
then stir in beaten whites of three eggs; when 
almost cool stir in one cup chopped walnuts; 
beat until cold, then spread between layers. 

NO. 12. DROP CAKES, OR FIVE O'CLOCK 
TEA. Mrs. T. F. McFarland, Hueneme, 
Cal. — One cup granulated sugar, two-thirds 
cup butter, two cups flour, two eggs, one 
pound chopped English walnuts, one pound 
raisins, one small teaspoon cinnamon, one 
small teaspoon cloves, one teaspoon soda dis- 
solved in about a tablespoon of hot water. 
Drop by small teaspoonfuls (an inch apart; 
on buttered tins, and bake. They are almost 
as rich as fruit cake, and improve with age. 

NO. 13.— GINGER CAKE. Mrs. T. S. 
Home, 434 Towne avenue— One cup butter, 
one and one-half cups brown sugar, three 
eggs, one and one-half cups New Orleans 
molasses, three tablespoons ginger, one ana 
one-half cups buttermilk (or sour milk;) 
three small teaspoonfuls soda sifted with four 
cups of flour. Bake in a moderate oven. This 
measure makes three good-sized loaves. (This 
recipe in use in our family for fifty years.) 

NO. 14. MINNEHAHA LAYER CAKE. Mrs. 
T. S. Home, 434 Towne avenue— One cup ot 
sugar, one-half cup butter, two eggs, one- 
half cup sweet milk, two cups flour, two 
teaspoons baking powder, one-half teaspoon 
vanilla, one-half teaspoon lemon essence. 
Filling: One cup sugar and one tablespoonfui 
corn starch mixed thoroughly. Pour over this 
one cup boiling water. JBoil to desired con- 
sistency, then add one-half cup raisins, seed- 
ed and chopped fine, and one-half cup chopped 
English walnut meats. 

NO. 146. SIMNEiL CAKE. Gertrude Wil- 
liams, 525 Cypress avenue, Pasadena, Cal.— 
Five pounds flour, two pounds currants, three 
pounds sultana raisins, one and one-half 
pounds butter, two pounds sugar (brown or 
white,) three-quarters pound mixed almonds, 
one-half ounce cinnamon, a little mace, one- 
half ounce soda, seven eggs, one-half pound 
candied lemon peel. Mix , flour and rub but- 
ter well first, then add spice and sugar, then 
fruit. Let it stand and next morning add 
the eggs, milk and soda, just a little 
milk, about a gill; when nearly baked paint 
them over with two eggs, a little sugar and 
milk, also a little molasses; then put them 
into oven again (a cool oven is required.) This 
makes two or more large cakes. This cake 
must be rolled about two inches thick, made 
round, higher in the middle and notched 
around edges. 

NO. 150. SPONGE CAKE. Mrs. E. R. 
Bishop, McKittrick, Cal.— Four eggs, whites 
and yolks beaten separately till very stiff; 
add one teaspoon lemon juice or vinegar to the 



yolks; one cup sugar to the whites; mix all 
and add one and one-fourth cups flour, flavor 
with vanilla. As no baking powder is used 
the success of the cake depends on the thor- 
oughness with which the eggs are beaten. 

NO. 15. STRIPED CAKE. Mrs. E. A. 
Stickney, 10'28 'South Hill street— Two cups 
white sugar, two-thirds cup butter, one cup 
sweet milk, three cups flour (sifted,) three 
eggs, salt, one teaspoon cream of tartar, half 
teaspoon soda, lemon flavoring. Put one-hall 
the above in two square pans and bake; to 
the remainder add one cup chopped raisins, 
one tablespoon molasses, one teaspoon cinna- 
mon, one-half teaspoon cloves, one tablespoon 
flavor, a very little more soda added. Bake 
in the same pans, put them together alter- 
nately with jelly between or any other prep- 
aration. (Original.) 

NO. 18. TAN GLEWOOD LAYER CAKE. 

Mrs. Kate E. Lee, Tanglewood Ranch, Ana- 
heim, Cal.— Whites of three eggs, one cup 
sugar, one large tablespoon butter, two-thirds 
cup sweet milk, two cups flour, two small 
teaspoons baking powder; flavor with lemon 
and vanilla mixed. Filling: One cup powdered 
sugar mixed with a little sweet milk, one-half 
cup chopped raisins, one-half cup chopped nuts 
of any kind; flavor with vanilla. Frosting: 
One-half cup of powdered sugar wet with a 
little sweet milk; cover top with chopped nuts. 

NO. 16. VELVET SPONGE CAKE. Mrs. 
E. A. Stickney, 1028 South Hill street— 
(Splendid.) Two cups white sugar, six eggs, 
yolks and whites to be beaten separately; the 
whites of three save for the frosting; one 
cup boiling hot water, two and one-hair 
cups flour, one tablespoon baking powder in 
the flour. Beat the yolks a little, add the 
sugar, beat fifteen minutes; add three beaten 
whites and cup of boiling water just before 
the flour; lemon flavoring to taste. Bake in 
two long pans, putting between the icing 
made of three whites and six spoons of sugai 
to one white of egg. 

NO. 17. WHITE LAYER CAKE. E A. 
Anthony, 819 West Adams street— Whites 
eight eggs, beaten to a froth; add two cups 
sugar, beat to a cream; one cup butter 
creamed. Stir into this three cups siftea 
flour and one cup sweet milk. After mix- 
ing well add the whites of eggs and sugar. 
Add two teaspoons Royal baking powder in 
half cup of corn starch. Sift this into the 
mixture, and flavor with orange extract or 
rose. This cake is altogether in the mixture. 
I sometimes take half the quantity and make 
into two layers, instead of four layers as the 
above-named quantities make. Be careful noi 
to bake too long, 20 or 25 minutes will do. 1 
sometimes use milk icing between the layers, 
but I like better to take two tablespoons 
cold water thickened with confectioner's 
sugar until stiff enough; flavor and before 
it gets hard split marshmallows or Englisn 
walnuts and decorate. I consider this the 
finest cake I ever made when mixed properly. 
For milk icing stir one cup granulated sugar 
and quarter cup milk together over the fire 
until it comes to a boil; then boil five minutes 
without stirring, then stir until it becomes 
creamy. 



COOKING AND OTHER RECIPES. 65 

COOKIES AND DOUGHNUTS. 



NO. 1. ALMOND FINGERS. Mrs. J. M. 
Reed, 5822 Monte Vista street, Highland Park. 
Cal.— Cut stale bread into pieces four inches 
long, one inch wide and half an inch thick; 
dip them in orange juice, then into minced 
almonds, then in beaten eggs, then in bread 
crumbs. Lay these pieces in the frying basket 
that has been dipped in the hot lard and fry 
in deep fat; when brown, lift the pieces to 
drain on paper; arrange on a folded napkin 
and sift powdered sugar over them. 

NO. 2. ALMOND JUMBLES. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles.— One 
pound sugar, half pound flour, half pound 
butter, one teaspoon sour milk, five eggs, two 
teaspoons extract white rose, three-quarters 
pound almonds, blanched and chopped fine, 
and one teaspoon soda. Mix well, adding the 
whites of eggs beaten to a stiff froth last. 
Drop on buttered paper and bake quietly. 

NO. 3. APPLE FRITTERS. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles.— One 
cup sweet milk, two cups flour, two eggs, one 
teaspoon baking powder, one tablespoon sugar, 
a pinch of salt. Heat the milk and add it 
slowly to the yolks of the eggs and sugar; 
add the flour and whites of eggs; stir well; 
add thin slices of sour apples; drop from 
spoon into boiling hot lard, or any grease 
prepared; fry light brown; serve with lemon 
sauce. Peach and pineapple fritters can be 
made in the same way. 

NO. 4. BANBURY'S. Mrs. F. S. Webster, 
Imperial, Cal.— Rub two-thirds cup lard into 
two cups flour, small one-half teaspoon salt, 
nearly one-half cup water. Mix well together. 
Roll as for pie crust and cut with a quart 
can cover. Filling: One cup seeded raisins, 
one cup sugar, seven Smyrna figs, and rind of 
one lemon. Rich pie crust can be used in- 
stead of the above receipt. Chop raisins and 
figs; mix with the other ingredients and put a 
good-sized teaspoonful on each round of paste. 
Cut two rounds, wet and stick together with 
filling between, so as not to run out. Cut a 
small hole in the top. 

NO. 5. CHEESE STRAWS. Mrs. C. C. 
Hall Hollywood, Cal.— Three tablespoons 
(heaped) grated cheese, three tablespoons 
(scant) sifted flour; mix and wet with one 
tablespoon of melted butter, one tablespoon 
cold water, one yolk of egg, salt and red 
pepper to taste. Make dough very stiff; roll 
as thin as pie crust, cut in one-quarter-inch 
strips and bake in a moderate oven for fifteen 
minutes. 

NO. 6. CHINESE CAKES. Mrs. T. H. Sul- 
livan, San Jacinto, Cal.— Beat the yolks of six 
eggs well, and to each yolk add a tablespoon 
of sugar and one large tablespoon of flour to 



each spoon of sugar. Flavor with lemon ex- 
tract and one teaspoon of ground cinnamon. 
Drop them on a hot pan, well greased, and 
bake in a quick oven. Make them small. 
They look pretty with other kinds of cake, 
and are very nice. 

NO. 7. COCOANUT PUFFS. Mrs. Ernest 
Ecclestone, Riverside, Cal.— Beat stiffly the 
whites of three eggs, adding one cup powdered 
sugar. Heat the bowl over steam until a 
slight crust forms on bottom and sides; take 
from the steam and add one teaspoon of corn 
starch and two cups of dessicated cocoanut. 
Drop in small pieces on buttered tins, and 
bake quickly until light brown. 

NO. 8. COFFEE CAKE. Mrs. A. R. Schler- 
nitzauer, 1037 Bartlett street, Los Angeles.— 
In the morning take a compressed yeast cake 
and three-fourths of a quart of warm water, 
and set a yeast; when, it is raised, take three- 
fourths of a quart of milk and set a sponge. 
Set the yeast at 5 and sponge at 8 in the 
evening. In the morning, put in three-fourths 
of a teacup of melted lard, a handful of salt, 
and about four or five handfuls of sugar, two 
eggs and flour to make it stiff. Let it raise, 
not too stiff, for about an hour. Then roll 
it out and put in pans. Let it raise an hour 
again. Then it is ready to bake. Before put- 
ting it in the oven, take a little butter, and 
render it a. little; put in a saucepan; add a 
handful of sugar and a cooking spoonful of 
flour and a little cinnamon. Spread on the 
cake. When baked, sprinkle with powdered 
sugar. This makes nice doughnuts, too. 

NO. 9. COFFEE CAKES. Mrs. D. Brooks, 
128 West Thirty-second street, Los Angeles. — 
Sift one tablespoon sugar, one-half teaspoon 
salt, two teaspoons baking powder, with two 
cups flour. Work in one and one-half table- 
spoons butter and add milk to make the con- 
sistency of biscuit dough. Roll on floured 
board three-quarters inch thick, and cut with 
small biscuit cutter. Put in a greased pan, 
brush over well with milk and sprinkle with 
sugar and a little cinnamon. Dot each cake 
with a tiny piece of butter. Bake in a quick 
oven. Eat hot. Very nice in morning with 
coffee. 

NO. 10. COOKIES. (Original.) Mrs. George 
F. Rathburn, 779 Kohler street, Los Angeles, 
Cal.— Two-thirds cup butter, one cup sugar, 
mixed well together; two eggs, well beaten (or 
four or five yolks,) one-half cup milk, two 
teaspoons vanilla, two teaspoons baking pow- 
der, flour enough to make a soft dough. Bake 
in quick oven. 

NO. 11. COOKIES. Mrs. Emma Kegerreis, 
Moneta, Cal.— Two cups sugar, one cup but- 
ter, four eggs, two heaping teaspoons baking 



56 



COOKING AND OTHER RECIPES. 



powder, six tablespoons sweet milk, flour to 
make a soft dough; flavor with lemon and. 
roll thin. (Will keep for weeks if there are no 
boys or girls around.) 

NO. 12. COOKIES. Miss C. Hernstein, 2302 
Budlong avenue, Los Angeles. — Two cups 
sugar, one cup sour cream, one-half cup but- 
ter, one teaspoon soda, one small teaspoon 
salt, flour to stiffen. 

NO. 13. CREAM COOKIES. Mrs. Lee R. 
Matthews, 720 W. Crow Ave., Pomona, Cal.— 
Cream one cup of butter with two cups 
sugar, add beaten yolks of two eggs, one 
cup of sweet milk, next the beaten whites of 
eggs. Use just enough flour to make a dough 
that can be handled, in which mix three 
teaspoons of baking-powder and a teaspoon 
of nutmeg. Bake in hot oven. Can be 
varied by adding two tablespoons of strained 
honey; or for cocoanut cookies, one-half cup 
of cocoanut. Very fine. 

NO. 14. DANISH COOKIES. Mrs. S. Moe, 
l62 W Thirty-eighth street, Eos Angeles.— 
Two cups flour, one-half cup sugar, one- 
half cup butter and one teaspoon baking 
powder; rub all together with the hands 
like for pie crust, then put in the beaten, 
yolks of three eggs and cream enough to 
make a soft dough. It will take a little over 
half a cup of cream. Pinch off a piece of 
dough the size of a walnut and roll it out 
with the hands until it forms a long strip 
the thickness of a finger then form a ring 
of it about the size of common cookies; 
then put some granulated sugar in a saucer 
and dip the ring in the sugar and press light- 
ly with the finger tips all around so the 
sugar will stick on; then put in buttered 
pans and bake like other cookies. Put in any 
flavoring desired. 

NO. 15. LEMON COOKIES. Miss Evelyn 
Dooly, No. 623 Court street, Los Angeles.— 
Four eggs, one and one-half cups sugar, one 
cup butter, salt, one teaspoonful soda, three- 
eighths cup boiling water, one lemon, using 
the grated rind and juice. Put together prop- 
erly, not mixing too stiff, roll out and bake 
in a hot oven. 

NO. 16. LEMON COOKIES. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles.— 
Beat six eggs, whites and yolks separately; 
one cup of butter, three cups sugar, one 
teaspoon extract of lemon, flour to make stiff 
enough to mold. Roll thin, bake in quick 
oven. 

NO. 17. OATMEAL COOKIES (Economical 
and good.) Mrs. C. M. West, 519 W. Palm 
avenue, Redlands, Cal.— Four cups dry rolled 
oats, one cup wheat flour, three-fourths cup 
sugar, one cup shortening-drippings and lard 
or butter. Knead the shortening into the 
dry ingredients as for pie crust and moisten 
with just barely enough cold water to roll 



out. Roll very thin and bake in quick oven. 
This makes a big batch and will take the 
place of doughnuts and pastry. 

NO. 18. PEANUT COOKIES. Mrs. Victor 
A. Costa, 1151 East Eleventh street, Los An- 
geles. — Cream two tablespoons butter and one 
cup of supar; add three beaten eggs, one- 
fourth teaspoon salt, four tablespoons milk; 
add two cups chopped peanuts and flour 
enough to roll thin. Moderate oven to bake 
light brown. 

NO. 19. CREAM CAKES. Ada C. Whit- 
man, 3131 Baldwin street, Los Angeles.— <Pour 
one cup boiling water into one-half cup butter, 
then place it on the stove in a stew pan, and 
bring it to a boil; add one cup sifted flour 
and let it boil Ave minutes; stir all the time. 
Then add three well-beaten eggs and a little 
soda. Drop on buttered pan in twelve 
spoonfus. Cream for filling: One-half cup 
sugar, three tablespoons flour, one egg. Stir 
this into one cup of boiling milk; add pinch 
of salt and stir until thick. Flavor. 

NO. 20. CREAM FRITTERS. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles. 
—Stir into one pint of sweet milk one and 
one-half pints flour which has been previously 
mixed with two heaping teaspoons baking 
powder; add six eggs well beaten, one tea- 
spoon of salt and lastly one pint of good 
sweet rich cream. Drop this mixture from a 
tablespoon into hot lard and fry same as 
doughnuts. 

NO. 21. CUP CAKE. Miss C. L. Pooley, 
1826 South Hope street, Los Angeles. — Cream 
together one cup of butter and two of sugar; 
when white like hard sauce add the beaten 
yolks of four eggs, mix all well. Now gradu- 
ally beat in three cups of sifted flour, in 
which two teaspoons of baking powder have 
been mixed; add a very scant cup of milk, 
using it alternately with the flour till the 
whole is a stiff batter. Then add the whites 
of the eggs beaten until they will not slip 
from the dish; stir lightly in, and the cake 
mixture is made. 

NO. 22. DOUGHNUTS. Mrs. J. Hollywood, 
280 Henrietta Court, Pasadena, Cal.— One cup 
sugar, one cup milk, two eggs, three table- 
spoons of melted butter, three teaspoons bak- 
ing powder, nutmeg and little salt, and flour 
enough to roll nicely. Have your lard hot and 
cut with a round cutter with a hole in it. 
Have some powdered sugar in a paper bag 
and shake them in it. 

NO. 23. DROP DOUGHNUTS. Mrs. Emma 
Kegerreis, Moneta, Cal.— One and a half cups 
sugar, one cup buttermilk, one-half cup thick 
sour cream, two eggs, level teaspoon soda; 
dissolve soda in sour milk; stir in flour to 
make a stiff batter; drop from spoon into hot 
rise over night. In the morning roll (do not 
lard. They are delicious. 



COOKING AND OTHER RECIPES. 



57 



NO. 24. OLD-FASHIONED DOUGHNUTS. 
Mrs. A. F. Johnston, Santa Monica, Cal. — The 
evening before prepare a spone as for iight 
bread, using one quart. Beat light two eggs, 
not separating the parts; add two cups of 
pulverized sugar and a teaspoon of salt and 
a slice of butter, one-eighth of a pound in 
weight. Beat all together as for cake, adding 
a little nutmeg and cinnamon. Now add a 
cupful of warm (not hot) milk to the sponge 
and gently stir. Then add the creamed mix- 
ture gradually and beat thoroughly well. Have 
your flour slightly warm. Stir in it or seive 
through a teaspoonful (not heaping) of bak- 
ing soda. Mix flour in lightly and knead well 
and place where it will keep warm to rise. It 
will be ready after breakfast to roll out. If 
not wait till light. It will not sour. When 
you are ready to cut, put your pan on the 
stove containing about two pounds of good 
lard, melt and heat slowly. Try first with a 
bit of dough. If rises at once and is a pretty 
brown the fat is right. Do not crowd the pan. 
As you lift out pcwder freely with pulverized 
sugar. 

NO. 25. RAISED DOUGHNUTS. Mrs. George 
F. Rathbun, 779 Kohler street, Los Angeles.— 
One cup sugar and two eggs well beaten to- 
gether; half pint lard, melted; one-half cup 
sweet milk, warm; one-half cup water, warm; 
half yeast cake. Add enough flour to make as 
thick as bread sponge, and set in a warm place 
to raise a half a day. Then add a little salt, 
cinnamon and a half teaspoonful of soda and 
enough flour to make a soft dough, and let 
knead) about .three-fourths, of an inch thick 
and cut like biscuits (about the size of a sil- 
ver dollar) and let raise till very light. Fry 
in equal parts hot lard and beef suel. When 
cool roll in powdered sugar. 

NO. 26. GINGERBREAD. Mrs. George Al- 
fred Miller, No. 18 Navy street, Ocean Park, 
Cal.— One cup sugar, cup N. O. molasses, three 
cups flour, sifted; half cup lard, half cup but- 
ter, one cup boiling water, one teaspoon each 
of soda, ginger' and cinnamon, two eggs. Bake 
slowly one hour. 

NO. 27. GINGERBREAD. Mrs. George E. 
Decker, box 642, Pasadena, Cal.— Two eggs, 
one cup molasses, two cups flour, half cup 
brown sugar, one tablespoon butter, one of 
lard, one teaspoon soda dissolved in one cup 
of boiling water; one teaspoon of ginger, a 
little cinnamon and allspice. Melt butter and 
lard, then add sugar, eggs, molasses and flour, 
then spices, adding soda the last. Bake in 
large shallow tin in moderately hot oven. 

NO. 28. GINGERBREAD. Elizabeth M. 
Bugbee, 2915 South Figueroa street, 
Los AngeJes.— Half cup butter, half 
cup lard, mixed to a cream; one 
cup brown sugar, creamed with above; 
one cup dark molasses, in which has been 
mixed half teaspoon soda; one cup sweet milk, 
(sour milk may be used;) four eggs beaten 
separately; three to four cups flour sifted 



with two teaspoons baking powder; two tea- 
spoons ginger, one even teaspoon cinnamon, 
one-third even teaspoon each of cloves, all- 
spice and mace; a little nutmeg. Mix thor- 
oughly in the order given, whites of eggs 
folded in last. Bake either in loaf or gem 
tins. This recipe makes about two dozen 
small cakes. 

NO. 29. HOT WATER GINGERBREAD. 
Mrs. Clara Moulton, Loara, Cal.— One 
cup New Orleans molasses, two cups 
pastry flour, or three-quarters cup of 
bread flour; half cup brown sugar, 
one scant teaspoon soda, two tablespoons 
butter melted, half teaspoon salt, half cup 
boiling water, one tablespoon ginger, one egg, 
lightly beaten. Sift dry ingredients all to- 
gether. Pour molasses into mixing bowl and 
stir in sugar and melted butter; add dry in- 
gredients and hot water; lastly egg beaten 
very lightly. Bake in dripping pan in mod- 
erate oven thirty minutes. Serve hot with 
fresh unsalted butter, if so desired. This is 
excellent. 

NO. 30. SOFT GINGERBREAD. F. M. F., 
Monrovia, Cal.— Half cup sugar, half cup but- 
ter, one cup molasses, two teaspoons ginger, 
one teaspoon soda, one cup boiling water on 
soda, two and half cups flour, two well beat- 
en eggs, put in last. 

NO. 31 GINGERSNAPS. (Original.) Mrs. 
George F. Rathbun, 779 Kohler street, Los An- 
geles. — One cup molasses, one cup lard, mix 
well together; four tablespoons water, four 
tablespoons sugar, one teaspoon soda, level; 
three teaspoons ginger; flour enough to make 
reasonably stiff. Bake in quick oven. 

NO. 32. HARRIS CINNAMON ROLL. Mrs. 
D. Hail, 1309 Alvarado street, Los Angeles.— 
Roll a piece of pie pastry the size of a sau- 
cer, spread generously with butter, sprinkle 
with cinnamon; also sprinkle generouly with 
moist sugar, roll up, pinch edges and bake 
light brown. 

NO. 33. HERMIT. Mrs. J. Hollywood, 280 
Henrietta Court, Pasadena, Cal.— Two cups 
granulated sugar, one scant cup butter, 
creamed together; two eggs, one cup sour 
milk, one level teaspoon soda, dissolved; one 
teaspoon cinnamon; one half teaspoon cloves, 
one cup of raisins, one cup or currants, nut- 
meg, four cups flour, two teaspoons baking 
powder. Grease the tins with lard; drop in 
large spoonful, do not level; bake In a quick 
oven. 

NO. 34. HICKORYNUT MACAROONS. Miss 
C. Hernstein, 2302 Budlong avenue. Los An- 
geles.— To hickorynuts pounded fine add mixed 
ground allspice and nutmeg; make a frosting 
as for cakes; stir in the meats and spices, 
putting in enough only to make it convenient 
to handle. Flour the hands and make the 
mixture into balls aobut the size of a nutmeg: 
lay thpm on tins well buttered, giving room 
to spread. Bake in a quick oven. Use 
washed butter for greasing tins. 



58 



COOKING AND OTHER RECIPES. 



NO. 35. NO MATTER. M. F. B., 764 
Towne avenue, Los Angeles.— Make a baking 
powder biscuit dough. Divide in three parts 
and roll thin, each the size of a tea plate. 
Fry in hot fat. Drain on paper to remove 
superfluous grease. While yet hot, cover one 
of the pieces with well-sweetened apple sauce, 
flavored with nutmeg. On this place the other 
layers with apple sauce between. Other sauce 
or fresh berries may be substituted for the 
apple sauce. This is a delicious, old-fashioned 
dish. 

NO. 36. ORANGE CRULLERS. Mrs. S. B. 
Parish, San Bernardino, Cal. — Beat four eggs 
until light, then beat in one cup of sugar. 
Add the grated rind of an orange, and half 
a nutmeg, grated; half a teaspoon of salt 
and a gill of sweet milk. Stir in gradually 
one quart of flour into which two teaspoons 
of baking powder are sifted. Roll thin, cut 
with a small round cutter. On one piece put 
a saltspoon of orange marmalade, cover with 
another piece of dough cut the same size as 
the first. Press the edges firmly together; fry 
in hot lard and when cold roll in powdered 
sugar. 

NO. 37. ORANGE ROLL. Mrs. L. A. 
Squires, Claremont, Cal.— One quart flour, three 
teaspoons baking powder, one teaspoon salt, 
two large tablespoons of butter, milk enough 
to make a dough as for biscuit: Roll out 
about half an inch in thickness. Have ready 
four large oranges, pared and taken out in 
sections, rejecting all the skin possible; add 
a few bits of butter and half cup of sugar, 
roll up and pinch the ends well together, and 
put in a deep baking dish; put bits of butter 
over it and sprinkle another half cup of sugar 
on top; add half a teacup of water and bake 
about one-half hour or less if oven is very 
hot. (Delicious. A Florida receipt.) 

NO. 38. PEANUT KISSES. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles.— 
Shell and remove the brown skin from one 
quart of roasted peanuts; put through a nut 
grinder, or pound to a paste; add one-half 
pound powdered sugar and the unbeaten whites 
of four eggs. Beat all well together; drop by 
teaspoonfuls on paper; make in moderate 
oven until a golden brown. 

NO. 39. POPCORN BALLS. Mrs. A. R. 
Schlernitzauer, 1037 Bartlet street, Los An- 
geles.— Take a kettle, put in a tablespoon of 
lard, render it. Then put in three handfuls of 
rice popcorn. Put on the lid and shake well 
over the fire until done. Fill three times 
this way; it will make twelve balls. Now 
take two cups granulated sugar, and three 
cups water, put in a pan, and let come to a 
candy; put over the corn while hot; butter 
your hands, mold into balls. 

NO. 40. SAND TARTS. Mrs. S. Moe, 162 
West Thirty-eighth street, Los Angeles — One 
cup sugar, one cup butter, four tablespoons 



water, and flour enough to roll out thin; cut 
out with cookie cutter. Beat the whites of 
two eggs and stir in two tablespoons of sugar; 
put a teaspoon of this in the center of each 
cookie and then sprinkle a little Sugar and 
cinnamon on top of the cookie and the white 
dot. 

NO. 41. SAND TARTS. Miss C. Hernstein, 
2302 Budlong avenue, Los Angeles. -nBeat one 
pound granulated sugar and one-half pound 
butter together; add the yolks of three eggs 
beaten to a cream, then the whites of two 
eggs well beaten. Mix all well together; add 
enough flour to make a stiff paste; roll out on 
a baking board; cut with a round cutter and 
bake in a moderate oven until a light brown. 

NO. 42. SCOTCH MACAROONS. Mrs. Lin- 
coln, 1050 Lee street, Los Angeles.— Three- 
fourths cup butter and one cup sugar, one 
cup of chopped raisins, two eggs, two cups 
oatmeal flakes (uncooked), half teaspoon salt, 
one teaspoon cinnamon, one teaspoon soda 
sifted with two cups white flour. Drop by 
teaspoons on greased pan with plenty of 
space between, and bake in moderate oven. 
The mixture will be very stiff, but makes de- 
licious lunch trifles. 

NO. 43. SPONGE DROPS. Miss A. Fergu- 
son, 2637 Severance street, Los Angeles.— Beat 
together until smooth and light the yolks of 
three eggs and a cup and a half of pow- 
dered sugar. Stir in lightly two cups of flour 
and two scant teaspoons of baking powder 
sifted together. Add half a cup of cold wa- 
ter and the juice of half a lemon. Grease 
tins with washed butter and drop batter in 
teaspoonfuls about three inches apart. Bake 
in quick oven. 

NO. 44. Mrs. A. R. Schlernitzauer, 1037 
Bartlett street, Los Angeles.— Four eggs, one 
pound of sugar, granulated or pulverized; 
beat well; one pound of flour, a good point of 
a knife of hartshorn; make the dough in the 
evening, roll out about half inch thick and 
cut out, then bake in the morning. 

NO. 45. TANGLEWOOD CINNAMON ROLL. 
Mrs. Kate E. Lee, Tanglewood Ranch, Ana- 
heim, Cal.— When baking bread take one 
pound of bread dough, koII out thin; then 
take one-half cup of butter and lard mixed; 
spread over the bread dough, then spread 
over this one well-beaten egg, one teaspoon 
cinnamon, one cup sugar and one-half cup 
currants. Then roll up in a long loaf and 
pinch the ends in well, and put into a well- 
greased tin and bake one-half hour in a 
quick oven. 

NO. 46. CHOCOLATE COOKIES. Mrs. M. 
E. Kloeckner, Pasadena, Cal.— Three-fourths 
cake baker's chocolate, grated; one scant cup 
butter, two cups sugar, one-half cup cold 
water, two eggs or three if frosting is de- 
sired, leaving out the white of one; one tea- 



COOKING AND OTHER RECIPES. 



59 



spoon soda dissolved in hot water, one-half 
teaspoon vanilla; flour to roll as soft as can 
be handled. Have white of egg beaten stiff 
with sugar, add little vanilla and frost when 
warm. Cut rather small for special occasions, 
and sprinkle finely-chopped English walnuts 
on top of frosting. 

NO. 19. BOSTON COOKIES. E. A. An- 
thony, 819 W. Adams St.— Cream one cup of 
butter and add gradually one and one-half 
cups sugar and three eggs well beaten, and 
one teaspoon soda. Dissolve this in one and 
one-half tablespoons hot water. Sift to- 
gether three and three-fourths cups flour, half 
teaspoon salt and one teaspoon cinnamon ana 
add a cup of chopped English walnuts, one- 
half cup currants and one-holf cup seeded 
raisins. Drop by teaspoonful on a greased 
tin and bake in a moderate oven. The mix- 
ture will seem thick or stiff, but it must be 
stiff. 

NO. 30. EGGLESS DOUGHNUTS. Mrs. 
Catharine H. Pickett, 1314 Faxon street, Su- 
perior, "Wis. — One cup sweet milk, one-half cup 
thick sour cream, one cup sugar, salt and 
flavoring. Sift one teaspoon baking powder 
and one-half teaspoon soda into two cups of 
flour, repeating two or three times. Beat the 
milk, cream and sugar together, add the flour 
and seasoning and after mixing well aflci 



barely enough more flour to make a soft 
dough. Cut and fry quickly in very hot lard. 
When eggs are plenty I often use one or two, 
but I have known of doughnuts made by this 
recipe and without eggs to bring first 
premium at two county fairs. 

NO. 20. GINGER COOKIES (for family 
jars.) Mary Stone Welch, San Diego, Cal.— 
One and one-half pints New Orleans molasses, 
one cup brown sugar; three-fourths cup lard 
or suet and butter, fresh. Beat without melt- 
ing. Add pinch salt, two eggs, two teaspoons 
soda in molasses, one-half teaspoon soda in 
four tablespoons water, one tablespoon ginger. 
Flour to roll; mix part at time. Bake in 
moderate oven. (Fine for children.) 

NO. 21. HAZELNUT COOKIES. Mrs. N. 
G. Dedgerwood, 1577 W. Twenty-first st.— Three 
eggs, two cups powdered sugar, one cup of 
hazelnuts, one-half cup butter, one-half cup 
water. Add flour enough to roll. Cut In small 
cakes. Bake in moderate oven. 

NO. 22. SPICED COOKIES. Mrs. N. G. 
Ledgerwood, 1577 W. Twenty-first St.— One cup 
molasses, one cup sugar, one-half cup warm 
water, one large teaspoon soda, two-thirds 
cup butter, one teaspoon cloves, one teaspoon 
cinnamon, one teaspoon ginger. Mix soft and 
roll thin. 



PIES. 



NO. 1. APPLE PIE. (Original.) Miss 
Evelyn Dooly, 622 Court street, Los Angeles- 
Crust for one pie: Mix thoroughly a cup of 
flour, a generous pinch of baking powder, 
sugar and salt; a dessertspoonful each of 
butter and lard, rubbed through evenly to a 
crumby consistency. Moisten with a very lit- 
tle water, putting together as dry as possible; 
flour and roll out thin. Filling: Put u. liDeral 
sprinkling of flour and sugar on the bottom 
crust, with seasoning of nutmeg and butter, 
and a few grains of salt. Lastly tart apples, 
sliced very thin. Moisten with three table- 
spoonfuls of cold water. Cover with top 
crust rolled thin. This will be found flaky 
and wholesome, and not antagonistic to 
Morpheus. 

NO. 2. BEAN PIE. Mrs. L. Schoppsr, 156 
W. Thirty-third street, Los Angeles— Mash 
one cup boiled beans fine; mix together two 
eggs and one-half cup sugar; add milk and 
beans; season with nutmeg to taste. This 
makes one pie. 

NO. 3. CENTENNIAL MARLBORO' PIE. 
(Martha Washington, 1776.) Mrs. Anna B. 



Rogers— One cup stewed apples, sifted; one 
cup cream or rich milk; one cup sugar, one- 
half teaspoon cinnamon, two eggs beaten stiff; 
put all together and bake in pie crust, same 
as for custard pie. When baked pile on top 
whites of two eggs wfll baaten, with one ta- 
blespoon sugar; return to oven and brown 
slightly. 

NO. 4. CHESS PIE. Mrs. M.E. Kloeckner, 
709 Locust street, Pasadena, Cal.— For two 
pies, five eggs, thref -quarters cupful butter, 
one cup sugar, flavoring. Bsat the yolks and 
sugar together till they are a perfect froth. 
Beat the butter to a creamy froth, also. Quick- 
ly add them together, flavoring with a little 
extract of vanilla. Bake in open crust. It 
will rise very light. As soon as done, have 
ready the whites beaten to a stiff froth, 
sweetened with a little sugar, and a few 
drops of the extract. Spread over the tops 
of pies and color a delicate brown in an 
oven not too hot. The secret of the pies not 
becoming heavy is in cutting and distributing 
them on the plates while hot; if they are al- 
lowed to cool without cutting them, they 
will fall. This is strange, but true. 



60 



COOKING AND OTHER RECIPES. 



NO. 5. CHESS PIE. Mrs. J. C. Wells, 
Cahuenga, Cal.— Take the yolks of two eggs 
and the white of one; stir into the eggs one 
cup of sugar, one-half cup of butter and one- 
half cup of chopped raisins and stir briskly. 
Make a rich crust and bake in tart pans, 
using one tablespoon of the above mixture to 
each crust. Beat the remaining white of the 
egg into a stiff froth; add sugar and flavor- 
ing and put on top of pies when partly done, 
letting them brown lightly. 

NO. 6. CINNAMON PIE. Mrs. C. C. Nor- 
ton, 1407 Girard street, Los Angeles, Cal.— 
(Original.) Sift together seven tabelspoons of 
sugar, two level tablespoons of flour, four 
teaspoons of ground cinnamon and a pinch of 
salt. Stir into this four cupfuls of sweet milk, 
butter size of egg and two eggs beaten well. 
(Filling for two pies.) 

NO. 7. CREAM PIE. Miss C. Hernstein, 
2302 Budlong avenue, Los Angeles— Three 
glasses of milk, three tablespoons of corn- 
starch, yolks of three eggs, two teaspoons ex- 
tract of lemon, a pinch of salt. Boil until 
thick, pour into a baked crust. Whip the 
whites of eggs with one cup of sugar and 
spread on top. Brown. 

NO. 8. CREAM PIE. Mrs. William J. Ma- 
gee, 122 North Johnston street, Los Angeles.— 
Whip the yolks of five eggs, with one cup 
sugar until very light; cream three-quarters 
cup of butter; add lightly to the yolks and 
sugar; flavor with one-half teaspoon vanilla, 
and divide between two under crusts. It will 
rise as light as a feather. Whip the whites 
of the five eggs with sugar to taste; spread 
over the top, brown delicately. This will 
make two pies. 

NO. 9. CREAM OF STRAWBERRY PIE. 
(Original.) Mrs. J. Hamilton, 1365 West Thir- 
tieth street Los Angeles. — Make some pie 
paste, puff paste or plain pie paste will do. 
Use a deep pis plate and roll the paste to fit 
the sides; then trim the ends off and roll to 
about a half-inch thickness and cut into six 
strips to put on top of the pie when done. 
Bake the strips separately. Now prepare the 
filling in the following way: Tak3 a box of 
ripe red strawberries and wash and hull, then 
crush them and add half cup of powdered 
sugar; mix; cover tightly and set aside. Now 
take half pint of rich sweet whipping cream 
and whip till it begins to thicken; then slowly 
add one-half cup of powdered sugar and con- 
tinue to whip till it is quite thick; now add 
half a teaspoon of vanilla extract. Mix the 
crushed strawberries with the cream and fill 
the pie. Then lay the strips on top. By leav- 
ing it stand for about an hour the juice of 
the strawberries is absorbed by the pie paste, 
Should one prefer it crisp, it should be eaten 
immediately. A most delicious pie and easily 
and quickly prepared. 

NO. 10. CUSTARD PIE. Miss B. L. Eccle- 
stone, 1512 Maple avenue, Los Angeles. — Beat 



the yolks of three eggs to a cream, then stir 
one tablespoon sifted flour into three table- 
spoons sugar; add this to to the yolks; also 
add a pinch of salt, vanilla and a little grated 
nutmeg; then add the whites of the three 
eggs beaten stiff, and one pint of scalded milk 
which has been cooled; mix by degrees and 
cook half hour in moderate oven. PIE 
CRUST. One cup flour, two heaping table- 
spoons lard, a little salt; mix well together, 
using the hands as little as possible; then add 
about four tablespoons water. 

NO. 11. HUCKLEBERRY PIE. Mary Stone 
Welch, San Diego, Cal.— For two pies, one 
cup flour, half teaspoon baking powder, two 
tablespoons shortening; rub together lightly; 
add water to roll easily (not too soft.) Roll 
quarter inch thick. Cover two pie tins. Bake 
in hot oven. In five minutes fill with generous 
amount of hot huckleberries (canned or fresh) 
with juice, rather sweet. Bake until well 
done. Eat cold with cream. 

NO. 12. HILLICOT CUSTARD PIE. Miss 
Ruth C. iStDcks, aged 13, Somis, Cal.— Dine a 
pie plate with crust; cover the bottom with 
stewed peaches or apricots. Fill pie with cus- 
tard made same as cup custard. Bake until 
set. HILLICOT PIE CRUST. Prepare some 
flour by putting a quart of flour into a sifter; 
into the flour put one level teaspoonful each 
of soda and salt and two of cream tartar. 
Sift twice. Take enough of the prepared flour 
for a pie, rub into this three tablespoons olive 
oil, add water to make a paste. 

NO. 13. LEMON CREAM PIE. Mrs. J. 
Munro, Vineland, Cal.— (Original.) Rub to- 
gether until of an even color one large cup- 
ful sifted flour and one-fourth pound butter, 
then add just enough cold water to make It 
merely hold together. Roll out and line a 
pie tin, bake, patting with towel several 
times to keep crust from puffing. Fill with 
the following cream filling: Mix together one- 
half cup sugar with three rounded table- 
spoons flour and two eggs; beat with spoon 
until smooth, then add gradually one pint 
milk. Cook in double boiler until thickened, 
stirring constantly. Afterward add juice and 
grated rind of one medium-sized lemon; beat 
together the whites of two eggs until 
stiff, add two tablespoons of powdered sugar, 
beat again and add one-half tablespoon lemon 
juice, or one-fourth teaspoon vanilla, and put 
on top of pie; place pie in the oven for few 
moments to brown. 

NO. 14. EXCELLENT LEMON PIE. Miss 
C. Laura Pooley, 1826 South Hope street, Los 
Angeles.— Peel very thin the rind of one 
lemon and chop fine in a teaspoonful of gran- 
ulated sugar; add to this the juice of one 
lemon, a tablespoonful of syrup (or Log Cab- 
in drips,) a tablespoonful of sugar, two eggs; 
beat up eggs with a tablespoonful of milk 
to keep from separating. Put on stove and 
boil gently till thick enough. Put in deep 



COOKING AND OTHER RECIPES. 



61 



pie tin, lined with good puff paste, and bake. 
If preferred, the white of one egg can be 
used to make a meringue. 

NO. 15. FINE LEMON PIE. Mrs. M. Cam- 
eron, 1237 Arapahoe street, Los Angeles.— Make 
shell of rich pie crust and bake. For filling 
mix together one and one-half cups sugar, 
one large teaspoon of flour; add juice of 
two good-sized lemons and grated rind or 
one; one tablespoon butter, two eggs (leav- 
ing out the whites for meringue;) add one 
cup boiling water and cook until thick; beat 
whites and add tablespoun sugar, and fill the 
shell and set in oven long enough to brown. 

NO. 16. PERFECT LEMON PIE. Mrs. F. 
S. Webster, Imperial, Cal. — One lemon, pulp, 
juice and grated rind; one cup sugar, yolks 
of two eggs well beaten, two tablespoonfuls 
flour, one cup sweet milk, and small piece 
of butter. Stir these all together in the 
above stated order; lastly add the whites 
beaten to a stiff froth, stirring in lightly, un- 
til thoroughly mixed; then pour into a cus- 
tard plate lined with good pje crust, and bake 
about forty minutes in not too hot oven, so 
the top will not burn. It is delicious. 

NO. 17. LEMON PIE. Mrs. R. Nidever. 
University, Los Angeles. — Two medium-sized 
lemons, one tablespoon butter, four tablespoons 
milk, one cup sugar, four eggs; grate the 
rinds of lemon; keep out whites of eggs, beat 
to a stiff froth and spread on top after bak- 
ing pie. Mix sugar, lemon and butter to- 
gether, then add the balance; bake with rich 
crust. 

NO. 18. LEMON PIE. Mis. L. Smock, 1510 
Vermont avenue, Los Angeles. — One large 
lemon, juice and rind, grated; one cup white 
sugar, half-cup cream or rich, sweet milk; 
one tablespoon cornstarch mixed with the 
milk; yolks of three eggs. Bake in rich crust; 
beat whites to a stiff froth with four table- 
-spoons powdered sugar, spread on top and 
brown a very little. 

NO. 19. LEMON PIE. Mrs. E. A. Stick- 
ney, 1028 South Hill street, Los Angeles. 
(Original.) Grate one lemon, using only the 
juice of same; one teacup of sugar, one tea- 
cup of water or milk, two eggs, two table- 
spoons of cornstarch, one tablespoon of but- 
ter. Stir all the ingredients into the boiling 
water or milk, and put this into the crust, 
having baked that previously. The white of 
one egg, whipped to a feather with sugar, put 
on the top and brown a little. 

NO. 20. LEMON PIE. Mrs. T. H. Sullivan, 
San Jacinto, Cal.— Line two pie dishes with 
ordinary paste, and stand them in the cold 
while you make the filling. Heat one pint 
of good rich milk in a pan set in a skillet 
of hot water; three eggs well beaten, one 
flk~ge tablespoon of cornstarch thinned with 
sC little milk; strain the eggs, add the corn- 
starch and cook until like a thick custard, 
stirring constantly. Just before removing 



from the fire add one tea=p<?~n of extract of 

lemon. Into one cup jf sugar mix the Juice 

of one lemon, salt, beat well; fill the pie 

dishes and bake. Cook slowly so as not to 

boil, as that spoils it. Evaporated cream Is 

excellent in making lemon pie. 

• 

NO. 21. LEMON PIE. Elizabeth M. Bug- 
bee, 2015 South Figueroa street, Los Angeles- 
Crust: Two cups flour, one cup lard, one-half 
cup cold water, one teaspoon salt, one heap- 
ing teaspoon baking powder. Filling: Two 
tablespoons cornstarch; mix smooth in a lit- 
tle water; add two cups boiling >water; when 
cold the juice and grated rind of two lemons; 
beaten yolks of two eggs; a tablespoonful of 
butter and two cups of white sugar, mixed 
together. (Beat the whites of two eggs with 
two tablespoons powdered sugar. Flavor with 
vanilla for meringue. 

NO. 22. LEMON PIE. Mrs. J. J. Broughall, 
Ocean Park, Cal.— Bake crust first. Juice and 
grated rind of one or two lemons, as pre- 
ferred. One full cup sugar,- butter size of an 
egg, one full cup boiling water, pinch salt, 
yolks of three eggs, well beaten. Boil all to- 
gether in double boiler, adding lemon just 
before removing from fire. While boiling stir 
in two well-rolled soda crackers, and one 
tablespoon flour, first rubbed smooth with a 
little cold water. Pour in crust. Beat whites 
of eggs stiff; add three tablespoons sugar. 
Spread over cream and brown in oven. 

NO. 23. RAISIN PIE. (Original.) Mrs. 
Ward Wacaser, Gardena. Cal.— Crust: Take 
one and one-half cups flour, add a pinch of 
salt, and rub in one-half cup lard or cotto- 
lene. Mix thoroughly and add enough cold 
water to make a dough of the right con- 
sistency, different flours requiring different 
amounts. If careful to measure flour and 
shortening the crust will always be just right. 
Raisin filling: Take a pound of seeded raisins 
and cover with water and stew until tender. 
Have enough water when done to just cover 
raisins. Take one-half cup sugar and a table- 
spoon flour and mix together; add to raisins 
and let cook up good. This will make a nice 
thick rich juice. If wanted a little tart, add 
juice of one lemon. A little cinnamon is 
also nice for a change. Line pan with crust 
and 'fill with raisin mixture. Cut strips of 
crust and twist, laying strips across top of 
pie so as to form diamonds. This pie is quite 
economical and just the thing for the hus- 
band's lunch box. 

NO. 1. APPLE PIE. (For children and 

invalids.) Mary Stone Welcn, San Diego, 
Cal.— For crust take half cup white 
flour, pinch salt, half cup whole wheat; sift; 
two tablespoons butter, Put in mixing bowl; 
rub together with spoon until flaky, or lightly 
with cool fingsr tips. Tablespoon cracked ice 
or ice water; mix with spoon into ball. Flour 
cool bread board, roll rather thin; cover two pie 
tins, flute edge half inch; set on ice or in 



62 



COOKING- AND OTHER RECIPES. 



cool place, longer the better. Pare four tart, 
quick-cooking apples; quarter; cut each four 
times; lay close, but not deep; bake in quick 
oven; when half done sprinkle each with tea- 
spoon butter in tablespoon water. Sugar to 
suit taste, the less, the better apple flavor. 
Flavor with cinnamon if one likes. 

NO. 83. CHOCOLATE PIE. Mrs. M. A. Col- 
lins, Ontario, Cal.— Four tablespoons grated 
chocolate, one pint water, yolks of two eggs, 
two tablespoons corn starch, six tablespoons 
sugar. Boil until thick. Whip whites of eggs 
and spread on top when baked; put into the 
oven long enough to brown a little. 

NO. 77. CHOCOLATE PIE. Mrs. F. A. 
Holbrook, Santa Ana, Cal.— After crust is 
baked grate one-half teacup of chocolate, and 
put in a pan with one cupful water, butter 
the size of an egg, one tablespoonful vanilla, 
one cup sugar, the beaten yolks of two eggs, 
and two tablespoonfuls corn starch dissolved 
in a little water. Mix well and cook on stove 
until thick, stirring often. Let cool, pour in 
pie crust and cover with the beaten whites 
of two eggs in which two tablespoonfuls sugar 
has been stirred; brown in oven. 



NO. 124. MINCEMEAT. (Original.) Mrs. 
E. A. Stickney, 1028 South Hill street, Los 
Angeles. — Four pounds lean beef; two pounds 
beef suet; eight pounds chopped apples; two 
pounds raisins; two pounds of currants; one 
teaspoon red pepper; two teaspoons salt; two 
teaspoons cloves, four tablespoons cinnamon, 
four nutmegs, grated; use liquor in which beef 
was boiled for mixing, and one quart good 
cider vinegar; two quarts molasses; mix well, 
then heat through; pack in jars or cans. 

NO. 125. MINCEMEAT. Miss Florence Pow- 
nall, Box 444, San Pedro, Cal.— One and three- 
fourths pounds finely chopped suet, three- 
fourths pound mixed candied peels, citron, 
lemon and orange, cut fine; three packets 
raisins, two packets currants, one and a half 
pounds brown sugar; grated rini and juice of 
three lemons, five pounds good hard apples, 
after they are peeled and cored; ground cin- 
namon, ground cloves and nutmeg, each about 
a tablespoon or to taste; about one pint 
brandy; all to be chopped fine and mixed to- 
gether good. Will keep a long time in air- 
tight jar. Much improved if when sent to 
table in pies warm, a lump of sugar with 
brandy poured on and set alight with match. 



PUDDINGS. 



NO. 1. APPLE PUDDING. Mrs. H. A. 
Paca, 16 Surf street, Ocean Park, Cal.— Sift 
together thoroughly one and a half cups of 
flour, two teaspoons of sugar, quarter tea- 
spoon salt, one and a half level teaspoons bak- 
ing powder. Work in three tablespoons but- 
ter with the tips of the fingers, add half a 
cup of milk. Pare and cut the apples in 
quarters; butter a quart pudding dish and 
fill two-thirds with the apples. Sprinkle with 
enough sugar to sweeten and add half a tea- 
spoon of nutmeg or cinnamon and two tea- 
spoons of lemon juice. Cover and baKe until 
the apples are soft, then pat and roll lightly 
the dough mixture; place over the apples and 
bake twenty minutes. Serve with hard sauce. 

NO. 2. APPLE CRACKER PUDDING. 
Miss C. Hernstein, 2302 Budlong avenue, Los 
Angeles.— Cut and pare about 6 apples; stew 
them with sugar, just enough to sweeten; add 
raisins and cinnamon. When tender set away 
to cool. Now beat the yolks of six eggs and 
one cup of sugar until thick like a batter; 
add the grated rind of a lemon and four 
crackers rolled very fine; last add the stiff- 
beaten whites, then grease a pudding dish 
and pour in the apples, then the custard and 
bake. Eat cold with whipped cream. 

NO. 3. APPLE TAPIOCA PUDDING. 
Francelia Holley, Coachella, Cal.— One cup 
tapioca soaked over night in six cups water; 



next morning add six large tart apples chop- 
ped very fine; add one cup white sugar; bake 
very slowly four hours. This is delicious 
eaten warm or coldy with plain or whipped 
cream. Very desirable for invalids. 

NO. 4. BAKED INDIAN PUDDING. Mrs. 
M. F. B., 764 Towne avenue, Dos Angeles.— 
Boil one pint of milk; stir in four tablespoons 
yellow Indian meal and cook ten minutes. 
Cool it and add one pint of cold milk, half a 
cup New Orleans molasses, half a teaspoon 
each of salt and cinnamon, and two eggs 
well beaten with half a cup of sugar. Bake 
in a hot oven two hours; when it has baked 
half an hour add one cup of cold milk. Do 
not stir it in. Eat with cream or butter. 
This is a genuine New England Indian pud- 
ding. 

NO. 5. BAKING POWDER SUET PUD- 
DING. Mrs. Nellie B. Stewart, 1417 East 
Twenty-first street, Los Angeles.— One cup 
suet, three cups of flour, three small tea- 
spoons baking powder, small teaspoon salt, 
one cup raisins, half cup sugar. Use water to 
make a stiff batter; steam two hours. By 
omitting the sugar and raisins, a very good 
accompaniment to roast beef can be made 
with above recipe. 

NO. 6. CABINET PUDDING. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles.— 



COOKING AND OTHER RECIPES. 



63 



One glass claret, eight eggs, one tablespoon of 
gelatine dissolved in water, half cup granu- 
lated sugar, one cup chopped almonds. Line 
the dish with maccaroni and cherries; let 
wine come to a boil; add the gelatine; then 
beaten yolks, sugar and nuts. Let all come to 
a boil. Add to the well-beaten whites and 
pour over the maccaroons. Serve with whip- 
ped cream. 

NO. 7. CALIFORNIA TAPIOCA PUDDING. 
(Original.) Emilia Dundberg, 2400 South Flow- 
er street, Los Angeles.— Two tablespoons tapi- 
oca, soaked over night in a little water; in 
the morning add one-half cup sugar, one pint 
of milk, two eggs. Heat the milk; add the 
tapioca and boil twenty minutes; beat the 
yolks of the eggs, sugar, two teaspoons 
flour and little salt; stir into the milk and 
boil five minutes. Pour into a pudding pan; 
beat the whites with three teaspoons sugar; 
spread over the top and set in the oven to 
brown. In the bottom of a glass dish have 
some stemmed strawberries or stoned cher- 
ries, or sliced oranges. Sprinkle with sugar 
and add a few chopped figs, seeded raisins and 
walnuts. Wet a knife, slip around edge of 
pudding to loosen, and lay over the fruit. 
Serve with cream and sugar. 

NO. 8. CARROT PUDDING. Miss Crowe. 
1441 Iowa street, Los Angeles.— One and one- 
half cups flour, one cup white sugar, one cup 
suet, one cup raisins, one cup currants, one 
cup grated potatoes, one cup grated carrots, 
one teaspoon soda dissolved in hot water, one 
teaspoon salt; spices to taste. Steam three 
hours. 

NO. 9. CARROT PUDDING. Miss C. Hern- 
stein, 2302 Bud long avenue, Los Angeles.— One 
pound flour, one pound chopped suet, one 
pound chopped carrots, one pound chopped 
potatoes, one pint molasses, one teaspoon 
soda, one teaspoon cinnamon, one and one- 
half tablespoons cloves, one pound currants, one 
pound raisins. Mix thoroughly, pour into a 
steamer and boil hard for four hours. Serve 
with hard sauce. 

NO. 10. CARROT PUDDING. Miss A. Fer- 
guson, 2637 Severance street, Los Angeles.— 
Quarter cup butte^ one cup sugar, one cup 
grated carrot, oiip cup grated potato, one 
level teaspoon soda, mixed with potato, one 
teaspoon cloves, cinnamon and allspice or 
mace, three tablespoons whisky, one cup flour, 
one cup raisins, one cup currants. Steam 
three and one-half hours. 

NO. 11. CHERRY PUDDING. Miss C. 
Laura Pooley, 1826 South Hope street, Los 
Angeles.— This is easily made and proves as 
satisfactory as many a more elaborate des- 
sert. Put pitted and sweetened cherries an 
inch or so deep in the bottom of a buttered 
pudding dish and cover with the following 
mixture: One cup sugar, beaten to a cream 
with two tablespoons butter, one egg, one 
cup milk, two cups flour, and two teaspoons 



baking powder. Flavor with a bit of nutmeg 
or lemon. Bake; turn from the dish and 
serve with warm sweet sauce. 

NO. 12. CHERRY PUDDING. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles.— 
Line a mold with slices of sponge cake, then 
put in a layer of canned cherries; put over 
this a layer of hot custard, then another lay- 
er of cake, another of fruit and custard, until 
the mold is" full. Put away to get cold and 
firm. Turn out of the mold when ready to 
serve, and make a sauce of the cherry juice. 
For the custard, bring to the boiling point a 
pint of milk, add an ounce and a half of 
gelatine (that has been previously dissolved 
in cold water,) the yolks of four eggs and 
four ounces of sugar. When the custard has 
thickened, take it off the fire and stir in a 
half pint of cream and the juice of a lemon. 

NO. 13. CHOPPED APPLE PUDDING. 
Mrs. G. G. Watters, 715 Temple street, Los 
Angeles.— For a small family take two large, 
tart apples, pare, core and chop fine. Add 
two eggs well beaten, one-half cup sugar, 
melted butter size of a large walnut; one 
teaspoon baking powder, one-half teaspoon 
cinnamon; stir in flour and make as stiff 
as for loaf cake. Pour into buttered pan and 
bake one-half hour in moderate oven. Serve 
with lemon sauce as follows: Tablespoon or 
butter, two of sugar, one of flour, thoroughly 
mixed; moisten with cold water, then pour 
on boiling water to make quite thick sauce. 
Flavor with juice of one lemon. Serve hot 
(Original.) 

NO. 14. COTTAGE PUDDING. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles. 
—One cup milk, half-cup sugar, two cups 
flour, one egg, one tablespoon melted butter, 
two tablespoons baking powder, flavor with 
extract of lemon; bake one-half hour; serve 
with lemon sauce. 

NO. 15. CROW'S NEST PUDDING. Mrs. 
E. A. Stickney, 1028 South Hill street, Los 
Angeles.— One and one-half cups sifted flour, 
salt, two teaspoons baking powder, three tea- 
spoons lard, the last two things mixed in 
the flour. Then to this add sweet milk to 
make just soft enough to spread over a pie 
pan of sliced tart apples, and bake. When 
removed from oven, turn over on a plate and 
make a sugared sauce to put on the top. 
Sauce: Sugar, flour, nutmeg, or lemon, stirred 
into boiling water; not too thin, so It will 
stay on. (Excellent.) 

NO. 16. CRACKER PUDDING. M. P. de 
Dorticos, 1253 Westlake avenue, Los Angeles. 
— One-half cup currants, one-half cup raisins, 
one-half cup suet, one-half cup molasses, 
one cup cracker crumbs, three-quarters cup 
milk, one-quarter cup citron, one-quarter 
cup brandy, one-half cup sugar, one-half 
grated nutmeg, two eggs, one-quarter tea- 
spoon soda (dissolved In molasses.) Steam 
three hours. 



04 



COOKING AND OTHER RECIPES. 



NO. 17. DATE PUDDING. S. Alice .La- 
Rue, Riverside, Cal.— Remove the seeds from 
about one-half pound dates and boil one- 
half hour in three or four pints water. Thicken 
with graham meal and cook until the meal 
is done; pour into cups to cool. Sugar may 
be added to taste, but it is fine without any. 
Use whipped cream for sauce. This is very 
simple but makes a delicious dessert. 

NO. 18. ENGLISH PLUM PUDDING. C. 
Laura Pooley, 1826 South Hope street, Los 
Angeles.— One-half pound beef suet, one-half 
pound currants, one-half pound raisins, one- 
fourth pound mixed peel, one-half pound bread 
crumbs, one-half pound flour, one-half pound 
brown sugar, one-half cup molasses, two ta- 
blespoons strawberry jam, juice of one large 
lemon, four eggs, two ounces extract al- 
monds, teaspoon salt; one-half teaspoon nut- 
meg, one-half teaspoon cinnamon, one-half 
teaspoon cloves, tablespoon brandy. Boil tive 
hours. 

NO. 19. FARINA PUDDING. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles. 
—To one quart of milk add one-half cup 
farina; salt and add a small piece of butter; 
boil in a farina kettle until thick. Beat the 
yolks of four eggs with four heaping table 
spoons of white sugar, and add this just 
before taking off the fire; stir it thoroughly 
but do not let it boil any more; flavor with 
vanilla. Beat the whites of the eggs to a 
stiff froth, with powdered sugar; after the 
eggs have been whipped, butter a pudding 
dish, put in part of the custard in which 
you have mixed the whites, then a layer of 
canned peaches; cover with the remaining 
custard and bake. Rum sauce for the above: 
Boil one cup milk with one cup sugar, wet 
a teaspoon of arrow root or cornstarch with 
a little cold milk, and add. Just before 
removing from the fire add a teaspoon of 
rum. Serve hot. 

NO. 20. FROZEN PUDDING. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles. 
—Beat the yolks of six eggs until very light, 
boil together a pint of water and a pound 
of sugar for five minutes, add the yolks of 
the eggs; beat over the fire for just a mo- 
ment. Take from the fire and beat continu- 
ously until the mixture is cold; it should be 
thick, like sponge-cake batter; add a quart 
of cream and a teaspoon of vanilla, turn into 
a freezer and freeze until it is the consistency 
of soft snow. Have ready half a pint of 
chopped fruit, which has been soaking for 
one or two hours in -orange juice; add this 
fruit and turn until the mixture is well fro- 
zen. Any fruit can be used. 

NO. 23. GOLDEN FEATHER PUDDING. 
(Original.) H. R. Jones, 2317 West Ninth 
street, Los Angeles.— Cream one-half cup 
butter with one-half cup brown sugar, add 
two well -beaten eggs, two cups sifted gra- 



ham flour, one cup raisins well floured, or 
raisins and currants, little citron if you 
like, two teaspoons cinnamon, shake of gin- 
ger, nutmeg and salt, three teaspoons bak- 
ing powder (the batter must be rather stiff, 
so you can hardly stir it well.) Butter and 
dust with cornmeal a cake dish with tube 
in center; steam on quick even fire for two 
hours, or three-quarters of an hour in cups. 
Can be made the day before; will keep for 
two weeks in cool place. Steam half an 
hour before serving. Sauce for pudding: One 
cup granulated sugar creamed with one-half 
cup butter; add one well-beaten egg, grated 
rind and juice of one lemon, half -teaspoon 
lemon extract. Keep out one tablespoon but- 
ter, mix with one of flour, add carefully one 
pint warm water and pinch of salt, boil five 
minutes, pour over cream; just before serv- 
ing beat well. 

NO. 22. GRAHAM PUDDING. M. P. de 
Dorticos, 1253 Westlake avenue, Los Angeles. 
—One and one-half cups molasses, one and 
one-quarter cups butter, one and one-half cups 
milk, one and one-half cups good graham 
flour, one small cup raisins, one egg, one and 
one-half teaspoons pure soda, spices to taste. 
Mix well together; steam four hours and 
serve with brandy or wine sauce. 

NO. 23. "HALF-PAY" PUDDING. Mrs. 
Nellie B. Stewart, 1417 East Twenty-first 
street, Los Angeles.— One cup chopped suet, 
one and one-half cups bread crumbs, one cup 
flour, one cup raisins, one cup currants, one 
cup milk, either sweet or sour, three table- 
spoons molasses, two tablespoons sugar, one- 
teaspoon salt, one teaspoon soda. Boil or 
steam two hours. 

NO. 24. HILLICOT CUP PODDING. Miss 
Ruth C. Stocks. Somis, Cal.— Make a custard 
of three eggs and a quart of milk sugar and 
cinnamon to taste. Put a spoonful of any 
kind of fruit in bottom of six common cups, 
add some cold rice or sago. Fill cups with 
custard, set cups in pan of hot water and 
bake, till set, in moderate oven. 

NO. 25. INDIAN TEDDING. Francelia Hol- 
ley, Coachella, Cal.— Soak over night two 
tablespoons tapioca in two cups milk, set a 
pail in a kettle of water over the Are with 
one quart sweet milk and four tablespoons 
corn meal; scald, add one egg. one-half cup 
molasses, one-half cup brown sugar, salt to 
taste; add two cups cold milk; bake slowly 
three hours. 

NO. 26. INGAM PUDDING. Mrs. E. A. 
Stickney, 102S South Hill stret, Los Angeles.— 
One-half cup sugar, one-half cup molasses, 
one-quarter cup butter, one cup cold water, 
one cup seeded raisins, three cups sifted flour, 
one teaspoon soda in the molasses; steam 
over boiling water, three hours. Sauce: One- 
quarter cup butter, one-half cup sugar, one 
tablespoon corn starch: stir the above well 
mixed into hot water, make thin and flavor to 
suit the taste. 



COOKING AND OTHER RECIPES. 



65 



NO. 27. LEMON PUDDING (for five per- 
sons.) Mrs. George F. Rathbun, 779 Kohler 
street. Los Angeles.— Four eggs, four table- 
spoons sugar, one large lemon, two tablespoons 
boiling water. Beat the yolk of eggs smooth 
with two tablespoons granulated sugar; then 
stir in the juice and grated yellow rind of 
one large lemon, add two tablepoons boiling 
water and cook in double boiler, stirring oc- 
casionally until thick like cream. Beat the 
whites of eggs stiff, then beat into them two 
tablespoons sugar; when this looks like a 
meringue it is to be beaten into the yellow 
mixture while hot, which cooks it sufficiently 
to keep the whites from falling. The whole 
looks like a yellow puff ball. Serve with 
cake or crackers. For orange pudding use 
orange instead of lemon. This is very effective 
when served in cups made of fresh orange 
rinds. 

NO. 28. LOS ANGELES ORANGE AND 
APPLE PUDDING. Mrs. William J. Magee, 
122 North Johnston street. Los Angeles.— Boil 
two navel oranges and one lemon in three 
quarts of water until the rind is tender; when 
cold, put two jps sugar in one-half pint 
water. When it boils, slice into it six apples, 
pared and cored; boil five minutes. Line a 
deep pudding dish with puff paste— lav the 
fruit in, pour over the s^rup, put some strips 
of pastry across and bake until the fruit is 
done. Serve with cream. 

NO. 29. MACAROON PUDDING. Miss C. 
Hernstein, 2302 Budlong avenue. Los Angeles.— 
Line a dish with macaroons and oranges until 
full. Cream dressing: Six eggs, whites to a 
foam, yellows with sugar, for each egg one 
teaspoon of sugar. Grate the skin of one 
and one-half lemons, juice of two, cook until 
thick; stir, then mix in whites and pour over 
pudding. 

NO. 30. MARMALADE PUDDING. Miss 
Florence Pownall, box 444. San Pedro, Cal.— 
One-quprter pound bread crumbs, one-quarter 
pound marmalade, a little less than one- 
quarter pound chopped suet, a little less than 
one-quarter pound brown sugar, two eggs, 
teaspoonful baking powder. Mix crumbs and 
marmalade together, add baking powder, add 
two eggs, well beaten; put in a buttered mold 
and boil one and one-half hours. 

NO 31. MARIPOSA PUDDING. (Original.) 
Miss Gertrude Coberly, Tustin, Cal.— Soak 
one-half box Knox's gelatine in a cup of cold 
water a few minutes. Add the juice of a 
lemon and one and one-half cups sugar. Stir 
until dissolved, strain, and allow to cool and 
partially stiffen. Then beat the whites of three 
eggs stiff, and add the gelatine, a spoonful at 
a time, beating constantly from thirty min- 
utes to an hour. If made in hot weather it 
should be on ice. When sufficiently beaten, 
put half of it in another platter, into which 
thoroughly beat one-half cup chocolate, grated 
very fine or melted over steam. Into a mold 
put first a layer of chocolate and then of 
white, making four layers in all and taking 
care that the layers are even. Set aside to 



stiffen and when ready to serve, turn out 
into a large dish and cut in slices like cake 
and serve with whipped cream. 

NO. 32. MARSHMALLOW PUDDING. Mrs. 
A. I. Parsons, Betteravia, Cal.— One table- 
spoonful of gelatine dissolved in one cup hot 
water, strain and when cool add one cup of 
sugar and the whites of three eggs. Add any 
flavoring desired. Beat all together for fif- 
teen minutes. Pour in mold and serve with 
cream (whipped or plain.) A dainty and de- 
licious dessert. 

NO. 33. ORANGE PUDDING. M. E. K.— 
Six large, sweet oranges, four eggs, two table- 
spoons corn starch, one quart milk, one cup 
sugar, pinch of salt. Heat milk to boiling. 
Beat yolks of eggs very light, dissolve the 
corn starch in the beaten eggs. Pour on the 
boiling milk, very little at a time at first, so 
the egg will not curdle, and if not sufficiently 
thick, return to the farina kettle to thicken, 
stirring constantly. Have the orange picked 
apart, sprinkle over the sugar, pour over the 
custard. Put on a frosting made of the whites 
of the eggs, allowing one tablespoonful pow- 
dered sugar to each white. Brown a golden 
brown and serve very cold. I use two dishes 
that fit silver pudding dish or one for half. 

NO. 34. ORANGE PUDDING. Miss C. 
Hernstein, 2302 Budlong avenue, Dos Angeles.— 
Peel and cut up six oranges into the bottom 
of a dish, pour over them a custard. Make 
the frosting of the whites of four eggs and 
one-third cup of sugar; spread over the top; 
brown a little and serve cold. 

NO. 35. PINE LODGE PUDDING. Mary 
Frances Kneedler, 2417 West Twenty-third 
Street, Los Angeles.— Two tablespoons of su- 
gar, half cup butter, one egg, a little salt, 
one cup sweet milk; one and one-half cups 
flour, three teaspoonfuls baking pow- 
der, half cup of raisins. Steam three-quar- 
ters of an hour. To be eaten with hot sauce. 
Can be made with or without sugar. LEMON 
SAUCE: One cup sugar, lump butter size of 
an egg, juice of one lemon, one teaspoon nut- 
meg, one cup boiling water, one teaspoon 
cornstarch. 

NO. 36. PLUM PUDDING. Hannah Karl- 
son, 1328 Kellam avenue, Los Angeles.— Two 
cups bread crumbs, two cups raisins, two 
cups currants, one cup suet, one cup flour, 
one cup molasses, one cup sweet milk, one 
teaspoon soda, one and one-fourth teaspoons 
baking powder. Steam four hours. 

NO. 37. PLUM PUDDING. Mariane Miller, 
Los Angeles.— One-quarter cup butter, one 
cup molasses, one cup milk, one large tea- 
spoon soda in hot water, one teaspoon allspice, 
three-quarters cup raisins, one-half cup cur- 
rants, one cup plums, one-half cup citron, one- 
half cup brandy, one lemon, a little salt. 
Steam three hours. SAUCE: One cup sugar, 
one-half cup butter, one egg, a few drops 
almond, lemon or vanilla flavoring. 



3 



66 



COOKING AND OTHER RECIPES. 



NO. 38. PLUM PUDDING. Helen M. Ma- 
gee, Dos Angeles. — Pour a cupful of hot milk 
over a cupful bread crumbs. When the milk 
is cold add three-quarters of a cupful sugar, 
teaspoonful salt, yolks of four eggs, one-half 
pound each of raisins and currants, half a 
cup of chopped almonds, half pound of suet, 
and spices to taste. Steam six hours. Serve 
with whipped cream sweetened with maple 
sugar. Steam in round fluted mold; insert 
a stem of holly in opening on top. 



NO. 39. PLUM PUDDING. (Wholesome.) 
Elizabeth M. Bugbee, 2915 South Figueroa 
stret, Los Angeles.— One cup grated raw car- 
rot, one cup grated raw potatoes, one cup 
chopped suet, one cup brown sugar, one cup 
browned flour, one cup currants, one cup rai- 
sins, half pound citron, sliced fine, one tea- 
spoonful ginger, one teaspoonful cinnamon, half 
teaspoonful cloves, one-third teaspoonful all- 
spice, one-third teaspoonful mace, and a little 
nutmeg; half teaspoonful soda and one tea- 
spoonful baking powder, one wineglass 
brandy, op»e-half glass currant jelly improves. 
Mix all thoroughly. Steam three hours in a 
buttered pudding tin. Keeps indefinitely. 
SAUCE: Whites of two eggs beaten stiff; 
yolks of two eggs beaten stiff with two cups 
powdered sugar, half cup melted butter, one 
teaspoonful vanilla, half wineglass brandy, if 
desired. Mix the beaten whites of eggs just 
before serving. 



NO. 40. PUDDING SAUCES. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles.— 
HARD SAUCE: One cup butter, three cups 
sugar; beat to a cream and flavor with ex- 
tract of lemon or vanilla. HARD BRANDY 
SAUCE; Two cu^? p-wdered sugar, one-half 
cup butter, beaten to a cream, and add one 
wineglass brandy and one-half teaspoonful ex- 
tract of cinnamon. GOOD PUDDING SAUCE: 
Beat together four tablespoonfuls sugar and 
four ounces butter. Stir in one cup boiling 
water; flavor with any desired flavoring. 



NO. 41. RICE PUDDING. C. McGuire, box 
588, Ventura, Cal.— One cup of rice, boiled 
soft in water, add one pint cold milk, yolks of 
four eggs rind of lemon grated. Mix and bake 
one-half hour. Beat the whites of four eggs; 
stir in one pint of sugar, the juice of one 
lemon. After pudding is baked and cooled a 
little, pour this over and brown in oven. Eat 
cold. 



NO. 42. RICE PUDDING. Miss Laura 
Laughlin, 2323 Leoti avenue, Los Angeles.— 
One-half cup rice, two quarts milk, one cup 
sugar, one teaspoon salt. Bake in moderate 
even three hours. Skim top off at intervals. 
Serve warm or cold. 



NO 43. SPHYNX PUDDING. Mrs. Ella E. 
Bagnall. 1628 Griffith avenue, Los Angeles.— 
One cup each of grated carrot, grated potato, 
chopped suet, raisins, currants, molasses; one- 
half cup sugar two cups flour, two teaspoonfuls 
soda: add cinnamon, cloves, nutmeg and salt. 
Steam three hours. Can be reheated the sec- 
ond day and be better for it. Sauce, Two 
tablespoons sugar, one tablespoon butter, one 
tablespoon flour, one cup water; flavor liberally 
with spices used In the pudding. Is equally 
good, easier made and not so indigestible as 
the ordinary plum pudding. 



NO. 44. STEAMED INDIAN MEAL PUD- 
DING. Mrs. Nellie B. Stewart, 1417 East 
Twenty-first street, Los Angeles.— One and 
one-half cups Indian meal, one cup chopped 
suet. Mix these, and scald with boiling water 
until about as stiff as "hasty pudding," or 
"cornmeal mush." One teaspoon ground cin- 
namon, one-half teaspoon salt, one cup mo- 
lasses, one cup sliced or evaporated apples, 
which have been soaked in hot water five min- 
utes and one cup sifted flour in which one-half 
teaspoon soda has been mixed. Steam three 
hours. Instead of apples, raisins or other 
dried fruit can be used. 



NO. 45. STEAMED PUDDING. Miss 
Beatrice G. Davis, Pomona, Cal. — Four table- 
spoons butter, one-half cup milk, one egg. one 
and one-half cups graham flour, one-half tea- 
spoon soda, one cup raisins seeded and 
chopped, one-half cup molasses, one teaspoon 
salt. Melt butt°*% add molasses milk, well- 
beaten egg and other ingredients. Turn into 
buttered mold; cover and steam two and one- 
half hours. Serve with vanilla sauce. 



NO. 46. 6UET PUDDING. Mrs. H. A. Paca, 
16 Surf street, Ocean Park, Cal.— Shred and 
chop one cup suet, stone one cup raisins, pick, 
wash and dry one cup currants. Beat the 
suet, one cup of sugar and the yolks of two 
eggs together until light; then add one cup 
milk and three cups flour; beat until smooth, 
add one tablespoonful cinnamon; a half tea- 
spoonful salt, a half nutmeg, grated, the 
well-beaten whites of the eggs and a teaspoon- 
ful of baking powder. Mix well and add the 
fruit, well floured. Turn into a greased mold 
and boil continuously for three hours. Serve 
hot with hard sauce. This may be varied by 
adding different kinds of fruit. For fig pud- 
ding, omit the raisins and currants and add 
one pound chopped figs. For date pudding add 
one pound chopped dates. 



NO. 47. SUET PUDDING. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles.— One 
cup suet, one cup molasses, one cup milk, 
one cup seeded raisins, two cups graham flour, 
one cup wheat flour, one teaspoonful baking 
powder. Steam three hours. 



COOKING AND OTHER RECIPES. 



67 



NO. 48. SWEET POTATO PUDDING. Miss 
C. Hernstein, 2302 Budlong avenue, Los Ange- 
les.— Boil one pound sweet potatoes and let 
them get perfectly cold before grating them. 
In the meantime cream a heaping tablespoon- 
ful of butter and two table spoonfuls of sugar; 
add gradually the yolks of four eggs, the 
grated rind of a lemon, a teaspoonful of cin- 
namon, a little grated nutmeg and one cup 
sweet milk, add the beaten whites. Last 
grease a pudding dish, line with a rich crust 
and fill in the custard. To make richer, add 
a wineglass of brandy to the sweat potatoes. 
Eat cold, with our without sauce. 

NO. 49. SWISS PUDDING. Mrs. J. F. 
Cruickshank, Arlington, Riverside, Cal.— Slice 
a small sponge cake, cover each slice with 
strawberry jam or any other preserve that 
may be preferred; lay the slices in a glass 
dish, one on top of the other, then pour over 
It about two glasses of sherry. As the sherry 
soaks through the cake to the bottom of the 
dish; take it up with a spoon again, and pour 
it over the cake until it is all absorbed. 
Switch up till very thick and light. About 
half a pint of good cream and pour over it. 
Ornament with pink sugar. The cream should 
set on the top and sides of the cake, as it is 
poured over it. 

NO. 50. TAPIOCA FRUIT PUDDING. Miss C. 
Herstein, 2302 Budlong avenue, Los Angeles.— 
Soak one cup of tapioca over night, cook soft 
in water, then add and cook thoroughly one 
pint preserved raspberries; cool in a mold 
and serve with sugar and cream. 

NO. 51. TIPSY PUDDING. Miss G Hern- 
stein, 2302 Budlong avenue, Los Angeles.— 
Saturate a loaf of sponge cake with wine or 
brandy. Make a rich boiled custard; place 
the cake in a deep glass dish and pour the 
custard over it. Stick the top full of blanch- 
ed almonds and serve cold. 

NO. 52. VEGETABLE PUDDING. Mrs. 
Nellie B. Stewart, 1417 East Twenty-first 
street, Los Angeles. — One cup carrots, one 
cup potato, one cup sour apples, one cup 
currants, one cup raisins, one cup bread 
crumbs, one cup flour, one cup suet, two 
cups white sugar, one teaspoon soda, one cup 
v/alnuts coarsely chopped. Spices according 
to taste are to be added. Steam three hours. 
The vegetables and apples can be cut with a 
cutter. 

NO. 42. BAKED SUET PUDDING. Beatrice 
L, Eccleston, 1512 Maple avenue — One cup 
chopped suet, one cup bread crumbs, one cup 
flour, one-half cup raisins, two teaspoons, 
baking powder, one teaspoon salt; add one 
cup sweet milk, mix well and bake one-halt 
hour in hot oven. Serve with hard sauce con- 
sisting of piece of butter size of egg, one- 
half cup powdered sugar creamed together, 



add vanilla and the white of one egg beaten 
stiff. If soft sauce is preferred, add one cup 
hot water. (Original.) 



NO. 78. CHOCOLATE PUDDING. Mrs. E. 
R. Bishop, McKittrick, Cal.— One egg, one-half 
cup sugar, one teasponful butter, one-half cup 
sweet milk, one cup flour to which has been 
added one and one-half teaspoon baking pow- 
der, two tablespoons grated chocolate. Mix 
pour into a covered mould, set in boiling water 
and boil one hour. SAUCE; Three eggs, two 
cups sugar, one teaspoon vanilla. Separate 
whites and yolks, beat yolks, add the sugar 
and stand in boiling water for half an hour. 
Stir often. Beat whites to a stiff froth and 
add to the hot yolks and sugar when ready 
to serve. 

NO. 41. DATE PUDDING. Mrs. Bertha 
S. Morris, 1016 Georgia street— Take two cups 
of oat flakes, half cup brown sugar and the 
same quantity of New Orleans molasses; half 
cup chopped suet; half pound dates chopped 
fine; three eggs, a pinch of salt and hall 
teaspoon soda, allspice, cloves, cinnamon, 
mace and. ginger; the juice and rind of one 
lemon. Place the oat flakes in the mixing 
bowl, then sugar, salt and spices, then chop- 
ped dates and suet. Dust the dates with 
flour, or you will have your fruit all in one 
place. Put the lemon juice and rind in a 
cup with the molasses and soda, add to the 
above mixture then the eggs well beaten. It 
should be the consistency of cake dough. II 
too thick, add a little hot water. Grease a 
pudding mold (a lard pail will do, but must 
have a tight-fitting lid;) steam for three 
hours. Serve hot with any desired sauce. 



NO. 43. DELICATE SUET PUDDING. 
Mary Stone Welch, San Diego, Call.— One cup 
molasses, one cup water, one cup dark raisins, 
seeded; two cups graham flour, one teaspoon 
salt, one teaspoon soda, one teaspoon cinna- 
mon, one-half teaspoon cloves, two-thirds 
cup ,fresh white suet; chop fine, mix well. 
Steam thoroughly in close mould or .covered 
bucket two hours. Bake one-half hour. 
Sauce: One tablespoon flour rubbed in one ta- 
blespoon butter, salt, sugar to taste. Pour on 
one pint boiling water; flavor with lemon, 
orange, or other fruit juice; cook three min- 
utes. 

NO. 44. TANGLEWOOD PUDDING. Mrs. 
Kate E. Dee, Tanglewood Ranch, Anaheim, 
Cal.— Soak overnight one cup of tapioca in 
six cups of water. Next morning add one 
cup of sugar, one egg and beat well together. 
Then cook until clear. And when it is cool 
enough add six sliced bananas and one-half 
cup of slightly broken walnut meats. Flavor 
with lemon and vanilla mixed. Serve coM 
with sweetened cream, flavored with vanilla. 



68 



COOKING AND OTHER RECIPES. 



DESSERTS. 



NO. L APPLE CUP CUSTARD. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles- 
Pare and core four good-sized apples- steam, 
them until tender; press through a colander; 
add, while hot, a tablespoonful of butter, 
yolks of four eggs, four tablespoons sugar, 
one cup milk. Turn this into baking cups, 
bake for 20 minutes. Beat the whites of the 
eggs until stiff; add sugar; beat again; heap 
over the top of the cups; dust thickly with 
powdered sugar and brown a moment in the 
oven. Serve hot. 

NO. 2. BUSTER BROWN DAINTY. Mrs. 
Estella Raley, 162 Rub'doux avenue. River- 
side, Cal.— Part I. One cup seeded raisins, 
one cup cocoanut, one cup shelled English 
walnuts; grind all through a food chopper 
and add one-half cup powdered sugar. Melt 
butter size of an egg and mix all together, 
thoroughly. Put in oven and heat until hot. 
(Don't brown.) Part II. Take the yolks of 
three eggs, beat well; then stir in three 
dessert spoons of sugar and one large coffee 
cup milk. Put in double boiler and 'ook to 
the consistency of float, stirring all the 
while; flavor to taste when cooked. Part Ill- 
Beat the whites of three eggs until stiff and 
dry; add three tablespoons powdered sugar 
and flavor to suit taste; beat again. To 
serve six persons, put in small uniform dishes 
a portion of Part I, cover with three table- 
spoons of Part II, and divide Part III equally 
and spread or drop over the pudding; brown 
slightly. Serve warm or cold. (This is orig- 
inal; and Is a very dainty dessert.) 

NO. 3. BROWN BETTY. Mrs. A. H. Jas- 
per, 717 San Julian street, Los Angeles— A 
good way to use up stale bread. Soak enough 
bread to fill a small basin. Peal and take 
out cores of five or six gaod-sized apples; 
chop fine; put enough bread in basin to 
cover bottom; add bits of butter, then a 
layer of chopped apples; sprinkle over with 
cinnamon and sugar; then another layer of 
bread with bits of butter, then another layer 
of apples and cinnamon and sugar, and so 
on until basin is full, making last layer of 
apples. Bake for half or three-quarters of an 
hour in moderate oven. Serve either warm 
or cold, with hard sauce or rich cream. 

NO. 4. CARAMEL CUSTARDS. Miss Beat- 
rice 6. Davis, Pomona, Cal.— Take two cups 
milk, one-fourth cup sugar, three eggs, one- 
eighth teaspoon salt, one teaspoon vanilla 
or sprinkle of nutmeg. Beat eggs and sugar 
together until very light. Add milk and va- 
nilla. Caramel: One-half cup sugar, one- 
fourth cup boiling water. Place sugar in 
saucepan; stir over fire until melted. Add 
water slowly; boil until syrup is thick. Lin© 



buttered custard cups with syrup. Pour the 
above mixture in and bake in a pan of hot 
water. 

NO. 5. CHARLOTTE RUSSE. (A perfect 
recipe.) M. V. G. — Half ounce of gelatine 
dissolved in a small teacup of hot milk; one 
pint of thick cream whipped light; whites 
of two eggs, beaten to a- stiff froth; one small 
teacup of powdered sugar. Mix the whipped 
cream, beaten eggs and sugar, beat in the 
gelatine (strained) and milk, which must be 
cool but not begun to harden. Flavor with 
vanilla or sherry wine, and pour into a 
mold to harden. 

NO. 6. CURRANT ICE. Mrs. Helen M. 
Magee, No. 122 North Johnston street, Los 
Angeles— To one pint of currant, or cranberry 
juice, add one quart of water, and two pounds 
of sugar; beat to a froth the whites of four 
eggs; stir into the juice before it is placed 
in the freezer; beat it in well with the ice- 
cream beater, and it will freeze in a bright 
pink froth. Grate a cocoanut, mix it witi 
sugar, and serve in the same saucer with the 
currant ice. The contrast is attractive, and 
the taste unequaled by any similar confection. 

NO. 7. CHOCOLATE CORNSTARCH. Ada 
C. Whitman, 3131 Baldwin street, Los Ange- 
les—Take one quart of boiling milk, with two 
tablespoons of grated chocolate well stirred 
in. Add a half cup of sugar, yolks of two 
eggs, salt, two tablespoons of cornstarch, 
stirred smooth in a little milk, and flavor 
with vanilla. After cooking a few minutes 
in a double boiler, pour in a dish. Beat 
the whites of two eggs to a stiff froth, with 
two tablespoons powdered sugar. Spread on 
the pudding and set in oven to brown. If 
preferred, put spots of jelly en the frosting. 
May be eaten with sugar and cream. 

NO. 8. EASTER DESSERT. M. E. K., Pasa- 
dena, Cal.— Take one package gelatine, soaked 
in one pint of cold water four hours; two 
heaping cups .sugar, three large cups milk, 
boiling hot; two tablespoonfuls grated choco- 
late, yolks two eggs, a little prepared cochi- 
neal, bright red syrup or fruit coloring (I use 
the latter;) twelve or more empty eggshells, 
from which the contents have been drained 
through a small hole in the end, and rinsed 
out thoroughly with cold water; vanilla, rose- 
water and grated lemon peel. Put sugar and 
soaked gelatine in a double boiler, pour over 
the :boiling milk. Set over the fire and stir 
until dissolved. Strain and divide into four 
parts. Leave one part white; stir into another 
the chocolate, which has been melted over 
boiling water; into another the beaten yolks; 
into the fourth the red coloring. Flavor the 



COOKING AND OTHER RECIPES. 



69 



chocolate with vanilla; the yellow with the 
lemon; the white with bitter almond, and the 
pink with rosewater or extract of rose. Heat 
the yellow over the fire long enough to cook 
the egg. Fill the eggshells with the various 
mixtures, and set upright in a pan of corn- 
meal or flour, to keep them steady, and leave 
till next day. Fill a glass dish more than 
three-quarters full of nice orange jelly, chopped 
into sparkling fragments. Break away the 
eggshells, bit by bit, from the blanc-mange. 
If the shells have been thoroughly rinsed and 
left wet, there will be no trouble. Pile the 
eggs upon the bed of jelly, lay shredded pre- 
served orange peel or candied citron about 
them, and surprise the children and "your 
other half" with them as an Easter dessert. 
Cream poured over when serving is an im- 
provement. Blanc-mange that is left after 
filling the shells may be put into a mold, a 
layer of each color. This dessert must be 
kept in a cool place until ready to serve. I 
begin to save eggshells some time before 
Easter. The orange jelly can be made on 
Friday, if it is desirable to do only part of 
the work on Saturday. It is pleasing to the 
taste, as well as to the eye, and I always feel 
amply repaid whenever I have prepared it 
for my family. 

NO. 9. FROSTED APPLES. Mrs. J. M. 
Reed, 5822 Monte Vista street, Highland Park, 
Cal.— Peel some apples and stew in a thin, 
syrup until they become tender, but be care- 
ful that they don't break. Dip in the white 
of an egg that has been whipped to a stiff 
froth, and sift powdered sugar over them 
quickly. Place in a cool oven to candy, and 
serve. 

NO. 10. HEAVENLY HASH. Mrs. J. M. 
Reed, 5822 Monte Vista street, Highland Park, 
Cal.— Beat yolks of four eggs till very thick; 
beat into them gradually one cup of powdered 
sugar, and one-half teaspoon salt; beat until 
sugar is dissolved. Add juice of two lemons 
and beat again. Peel and slice thin six 
bananas and four oranges; put in a deep dish 
a layer of bananas, then of dressing, then of 
orange, then again a layer of each, with 
bananas on top, and pour remainder of dress- 
ing over it. Serve cold. 

NO. 11. FRUIT COMPOTE. Mariane Kath- 
rine Miller, 2323 Leoti street, Los Angeles.— 
Soak one-half package of gelatine in one-half 
cup of cold water: let stand one-half hour, 
then add two cups of boiling water, the 
grated rind and juice of one lemon, one cup 
of sugar, a few drops of almond flavoring, and 
let stand over night. Next day slice and sugar 
four oranges, four bananas, the juice of one- 
half grapefruit, one cup sliced pineapple, 
twelve large strawberries, one cup of shelled 
walnuts, one-half cup of Marachino cherries; 
put in alternate layers with the gelatine. In 
the center, place a cup of whipped cream, 
sweetened and flavored with vanilla. 



NO. 12. HILLICOT "PRONTO" DESSERT. 
Miss Ruth C. Stock (aged 13.) Somis, Cal.— 
Stir up some prepared buckwheat flour; bake 
several pancakes size of gridle; when done 
spread any kind of cooked fruit between. 
Cut like layer cake and serve with cream. 

NO. 13. LEMON SPONGE. Mrs. Henry 
Raley, 162 Rubidoux avenue, Riverside, Cal.— 
Dissolve one-half ounce gelatine in the juice 
of two lemons; add grated rind of one lemon. 
Put over hot water to melt. Separate six 
eggs. Add to the yolks one-half pound of 
sugar and one teaspoonful vanilla; stir to a 
sponge; stand on ice and add melted gelatine; 
stir five minutes. Lastly, mix in the six 
whites of eggs, beaten stiff. Serve with 
whipped cream. 

NO. 14. PEACH DUMPLINGS. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles.— 
Prepare a biscuit crust with one pint of flour, 
two tablespoons of butter, a scant half tea- 
spoon of baking powder and sufficient sweet 
milk to mix to a soft dough. Roll out one- 
half an inch thick, and cut into four-inch 
squares. Pare the peaches and in the center 
of each square place three halves, or one 
whole one; gather and pinch together the 
edges of the dough. Place • the dumplings 
close together in a well-greased pan; pour over 
them one-quarter of a cup of cold water; cover 
closely; put in a hot oven; at the end of one- 
half hour uncover; let brown for fifteen min- 
utes. Serve with hard sauce, into which 
has been whipped a few spoonfuls of the 
pulped fruit. 

NO. 15. PEACH FOAM. Miss C. Hernstein, 
2302 Budlong avenue, Los Angeles.— Pare and 
cut into halves 6 large peaches; rub them 
through a sieve and sweeten with half cup of 
powdersd sugar. Beat the whites of three eggs 
until stiff and add the sweetened pulp and 
beat until thick and smooth. Turn the mixture 
into a mold, chill on ice and serve with whip- 
ped or plain cream. 

NO. 16. PEACH AND PLUM CREAM. Mrs. 
A. R. Slernitzauer, 462 N. Fremont avenue, 
Los Angiles.— Take half dozen peaches and 
half dozen plums; cook them as you would 
for canning. "While cooking, cream 2 table- 
spoons butter; beat in by degrees half cup 
powdered "ugar, two tablespoons each of thick 
cream and sherry. Beat long and hard. Just 
before serving stand bowl over hot water and 
beat sauce until it looks creamy, but is not 
hot enough to melt the butter. Now take the 
fruit out of syrup, put into a glass fruit dish, 
and put the cream over it. 

NO. 17. PINEAPPLE AND RASPBERRY 
CREAM. Miss C. Hernstein, 2302 Budlong 
avenue, Los Angeles.— Cut off ths top of a 
large pineapple then with a strong spoon 
scoop out th3 pulp, rejecting the hard core. 
Sugar the fruit, let it stand some time, then 
pour off from it a cupful of juice. Trim th* 
pineapple shell at the bottom, so it will stand 



70 



COOKING AND OTHER RECIPES. 



firm anl chill in the refrigerator. Mash wall 
a pint of red raspberries; add a fourth of a 
cupful of water, half a cup of sugar and the 
pineappie juice; cook the mixture several min- 
utes. Take from the stove, add the juice of a 
lemon, more sugar, if liked, and strain through 
cheese cloth. Beat a quart of cream and a 
cupful of sugar until light and frothy; flavor 
witn vanilla and freeze as ice cream. When 
half frozen add the fruit juice and finish freez- 
ing. Pack and fill into pineapple shell; set 
in a deep mold or the freezer can and let it 
stand packed in salt and ice an hour or longer. 
To serve it lift the filled pineapple from the 
mold to a plate covered with a pretty doily. 
Half this quantity will serve five people. 

NO. 18. PRUNE WHIP. Miss C. Hernstein, 
2302 Budlong avenue, Lads Angeles. — One cup 
of cooked prunes chopped fine; crack the ker- 
nels and chop fine; beat the whites of eleven 
eggs to a very stiff froth, with one cup of 
granulated sugar; add the prunes and put in 
a pudding dish and only let brown. Serve 
either hot or cold with whipped cream. 

NO. 19. RED RASPBERRY SHORT CAKE. 
Mary Stone Welch, San Diego, Cal. — One quart 
flour, one level teaspoon soda; sift well; pinch 
salt, two full tablespoons shortening; rub in 
thoroughly one pint sour milk and cream or 
buttermilk. If rich use less shortening. Try, 
by mixing teaspoon milk with flour into smooth 
cake. Bake. If light and sweet, right. If it 
smells sour, add pinch soda to milk. If it 
smells of soda, add more sour milk, three or 
four spoons and a little flour. Mix all. Koll 
half at a time. Lightly butter one, put to- 
gether; bake in hot oven; letting it rise well; 
crush red raspberries lightly and sweeten. 
Put between and on top just before serving. 
Pour over all whipped cream. 

NO. 20 SPANISH CREAM. Mrs. R. A. 
Brown, Rivera, Cal.— Put one-third of a box of 
gelatine in one and one-half pints of milk and 
soak one and a half hours; then simmer slowly 
and add the yolks of three eggs, beaten with 
one cup of sugar; add a pinch of salt and 
any flavoring desired. Let the mixture cool a 
little and add the three well-beaten whites; 
turn in glasses or custard cups and serve cold. 

NO. 21. STRAWBERRY SHORTCAKE. Mrs. 
George F, Rathburn, No. 779 Kohler street, 
Los Angeles.— (Original.) Pick and wash 3 
boxes of nice ripe strawberries, add \y% cups 
sugar and chop with a knife till each berry 
is cut about once. Add % cup water and stir 
a little and set aside while you mix the 
cake. Sift together 2 cups flour, 1^ tea- 
spoons baking powder, and % teaspoon salt 
and mix into it butter twice the size of an 
egg. Mix with sweet milk to make a dougn 
as soft as can be rolled. Flace it on a well 
floured board and roll about an inch thicic. 
Put it into a buttered square tin and bake in 
a quick oven about 10 minutes or till done. 
Remove from pan, cut in halves lengthwise, 
place one-half on dish and butter the top; put 



on as many berries as will stay and put on 
the other half of cake, butter, and pour tfle 
other berries and juice over it and serve Im- 
mediately. (Delicious.) 

NO. 22. STRAWBERRY DESSERT. Miss 
B. L. Ecclestone, 1512 Maple avenue, Los An- 
geles. — Take 1 cup of strawberries mashed to a 
pulp, add 1% cups powdered sugar, then add 
the well beaten white of one egg; serve in 
little heaps, then place strawberries all around. 
This is a nice dessert for a warm day and 
very simple. 

NO. 23. STRAWBERRY WHIP. Mrs. J. N. 
Densham, 949 W. Adams street, Los Angeles. 
— Take 1 cup sugar, 1 box strawberries, hulled 
but not mashed; the white of one egg. Put 
all together in large bowl and whip steadily 
from twenty minutes to one-half hour, with 
strong wire egg-beater. Spread between and 
over two layers of plain cake. 

NO. 24. VANILLA SAUCE. Miss Beatrice G. 
Davis, Pomona, Cal. — One cup sugar, 2 table- 
spoons cornstarch, 2 cups boiling water, 3 ta- 
blespoons butter, 2 teaspoons vanilla. Lemon 

juice may be used instead of vanilla. 

NO. 25. ALMOND LOB. Miss C. Hernstein, 
2302 Budlong avenue, Los Angeles.— Beat yolks 
of ten eggs, add one and one-half cups granu- 
lated sugar, beat to a cream. Add one cup 
grated almonds, one large tablespoon vanilla, 
small grated lemon. Grate twelve lady fingers 
which have been dried in the oven; add this 
and one-half teaspoon baking powder to the 
mixture. Finally add the beaten whites of 
the eggs. Bake in two layers. For the filling, 
mix well yolks of two eggs,- two tablespoons 
powdered sugar, two teaspoons corn starch 
and two teaspoons of butter. Add to this two 
cups boiling milk; stir well on stove and beat 
until creamy. Add one cup grated almonds, 
stir a little longer. (This is more than de- 
licious.) 

NO. 26. APPLE CHARLOTTE. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles.— 
Butter, then flour a pudding dish, line it with 
thin slices of bread, buttered on both sides. 
Put a thick layer of apples, cut in thin slices, 
sugar and a little cinnamon and a few small 
pieces of butter, another layer of bread and 
butter, apples, sugar, cinnamon, and pieces of 
butter last. Bake slowly for two hours, leav- 
ing the dish covered until half an hour before 
serving, then let the apples brown on top. 

NO. 27. APPLE DUMPLINGS. Mrs. G. M. 
Wood, 1023 South Olive street, Los Angeles.— 
Peel, core and chop quite fine six tart apples. 
Take two cups flour, one heaping teaspoon bak- 
ing powder, salt and sift all together. Mix 
one-half cup butter with the hands into the 
flour and moisten with sweet milk, as for pie 
crust. Roll out quite thin, cut in squares so 
each square will hold a large spoonful of the 
apples, one tablespoon sugar, a sprinkle of 
cinnamon and piece of butter size of hazelnut. 
Pinch dough firmly around each dumpling, 
bake brown in pan half filled with boiling 



COOKING AND OTHER RECIPES. 



7] 



water. Sauce: One-half cup butter, one cup 
powdered sugar, beat to a cream, add one 
egg, a small glass of sherry wine; beat In a 
bowl and set In hot water. Let it remain ten 
minutes or more, stirring constantly. Then 
serve. 

NO. 28. APPLE DUMPLINGS. Mrs. G. M. 
Wood, 1023 South Olive street, Los Angeles.— 
Make a nice biscuit dough, roll thinner than 
for biscuits and cut about five inches square. 
Pare and halve a large tart apple for each 
dumpling; fill center with sugar and pinch 
dough around lightly. Put in deep pan— milk- 
pan— with space between. To six dumplings 
sprinkle between one cup sugar, one-half cup 
butter, one-half teaspoon cinnamon, one pint 
hot water. Bake slowly for one hour. Re- 
plenish the water as necessary and serve in 
this sauce. 

NO. 29. STEAMED APPLE DUMPLING. 
Miss C. Hernstein, 2302 Budlong avenue, Los 
Angeles.— Make a good baking powder crust. 
Peel and core tart apples, fill the cavity in ap- 
ples with sugar, wrap each in the dough and 
steam one hour. Serve with butter and sugar 
sauce. For baked apple dumpling, make as 
for steamed dumpling, put in pan so as not to 
touch, bake brown and serve with cream sauce. 

NO. 30. BANDED APPLES. Mrs. William 
J. Magee, 122 Johnston street, Los Angeles.— 
Pare large, firm apples, leaving a half inch 
band about the middle; place in a pan, fill 
to the band with hot water. Bake until tender, 
then place a slice of lemon, on top of each; 
finish baking, remove the cores, fill the cavities 
with granulated sugar, a dash of cinnamon; 
put back the lemon; serve warm with the 
syrup. 

NO. 31. BRANDY PEACHES. Mrs. J. S. 
Rood, Terminal Island, CaL— Take choice 
flavored ripe peaches, remove skins with boil- 
ing water. To each pound of fruit allow one 
pound white sugar and one-half pint water to 
three pounds of sugar. When the syrup is 
boiling hot, drop in peaches; as fast as they 
cook, take out and lay on a platter. When 
cool, put in jars and fill with hot syrup, using 
one-half syrup and one-half best brandy. Seal 
in jar same as any canned fruit. Will keep 
any length of time. Very delicious. 

NO. 32. BURNT CREAM. Miss Laura 
Laughlin, 2323 Leoti avenue.— Make a rich 
boiled custard of a pint of cream, a pint of 
milk, two eggs, one tablespoon flour or corn 
starch, and three-quarters cup white sugar. 
Have a clean frying pan real hot, into it 
pour one cup light brown sugar, let It melt 
till it bubbles and almost burns. Do not stir 
with a spoon, but shake pan by the handle to 
get the sugar evenly done. When browned, stir 
in the boiled custard. Beat well together, 
and when somewhat cooled, pour into custard 
cups and set away to cool. Serve cold, with 
white cake. 

NO. 33. CHOCOLATE JUNKET CUSTARD. 
Miss G. Smyth. G street, Ontario, Cal.— One 



quart milk, one-half cup sugar, one Junket 
tablet, one tablespoon cold water, three tea- 
spoons grated chocolate. Heat milk just 
warm (not hot,) dissolve the tablet In the cold 
water, add sugar to milk. Mix the chocolate 
with a little milk and set in hot water until 
thoroughly melted. Then stir chocolate into 
milk and the dissolved tablet, just stirring a 
few times, and pour into custard glasses. 
When set, serve with cream or jelly. 

NO. 34. COFFEE ICE CREAM. M. F. B., 
764 Towne avenue, Los Angeles.— One quart 
cream, one and one-half cups milk, one-third 
cup coffee, one and one-fourth cups sugar, one- 
fourth teaspoon salt, yolks of four eggs. Scald 
the milk with the coffee, add one cup sugar; 
mix yolks of eggs with one-fourth cup sugar, 
add salt; combine mixtures. Cook over hot 
water until thickened, add one cup cream 
and let stand in warm place twenty-five min- 
utes. Then cool and add remaining cream and 
strain through cheesecloth. Freeze. When 
hard enough, take out the dasher and let 
stand an hour to ripen. 

NO. 35. COMPOTE OF DATES. Miss C. 
Hernstein, 2302 Budlon? avenue, Los Angeles.— 
To a pound of stoned dates take one cup of 
sugar and two cups of water; put water and 
sugar in a boiler; let cook three minutes; put 
dates in and set on back of stove for one 
hour; add a little vanilla, one-half glass of 
sherry, also some nuts cut up; let cool. Serve 
cold with whipped cream. (This is very rich 
and delicious.) 

NO. 36. CORN MEAL SOUFFLE. Mrs. A. 
L. Parsons, Betteravia, Oal.^Scald one-quar- 
ter pint corn meal or germea with one pint 
boiling milk. Allow to cook two or three min-' 
utes. When cool, add one tablespoonful sugar, 
one tablespoonful meilted butter, one teaspoon- 
ful salt and the yolks (well beaten) of four 
eggs. Lastly, add the stiffly-beaten whites. 
Bake in a well-buttered pan in a rather quick 
oven one-half hour. This may be served as a 
dessert with the addition of a sweet sauce. 

NO. 37. CRANBERRY SHERBET. Mrs. E. 
H. Williams, 120 East Fern avenue, Redlands, 
Cal.— One quart cranberries, one pound sugar, 
one quart water, juice of one lemon. Cook 
the berries till soft, strain through a sieve. 
Place on fire again, adding sugar and juice 
of lemon; boil fifteen minutes. When cool, put 
In freezer. 

NO. 38. CRYSTALLIZED FIGS. Mrs. Nel- 
lie B. Stewart, 1417 East Twenty-first street, 
Los Angeles.— Wash white Pacific or Smyrna 
figs, put in sauce pan, cover with water and 
boil until they lose their green color. Have 
a heavy syrup ready, skim the figs into it, 
cook slowly until the skin looks clear. Set 
them away, in the syrup, until the following 
morning; then put on ntove, reheat slowly to 
boiling point, cook a short time; then allow 
them to cool in the syrup, leaving them in 
it until the next morning. Pick out and dry 
on platters, changing, as the eyrup runs out. 



72 



COOKING AND OTHER RECIPES. 



to dry platters. They can be dried about the 
stove or in the sun, covered by wire screen 
cover. It is better to do a few at a time, 
enough to make only one layer in the pan 
in which they are scalded— say two or three 
pounds. To keep them from molding after 
they are dry, scatter powdered sugar freely 
over tbem, shake them in a basin gently and 
put them in self -sealers. They are excellent 
minced and put in plain puddings, also in 
any kind of cake, fruit cake or plain. 

NO. 39. DIVINITY CANDY. Mrs. C. C. 
Hall, Hollywood.— One pint golden drip syrup, 
one pint sweet milk, one cup granulated sugar, 
butter size of a walnut. Boil until a soft 
ball can be made. Remove from fire and whip 
until it is creamy, then pour over one-half 
pound of shelled California English walnuts. 

NO. 40. HOLLYWOOD PUNCH (frozen.) 
Mrs. C. C. Hall. Hollywood, Cal.— Mix one- 
half pound granulated sugar with the yolks 
of eight eggs, whip in one quart of cream, 
one wineglass best brandy, one wineglass 
Santa Cruz rum, one-half wineglass old 
whisky. Freeze and serve in glass cups. 

NO. 41. FROZEN EGGNOG (for one person.) 
Mrs. C. C. Hall, Hollywood, Cal.— To the 
well-beaten yolk of one egg add scant table- 
spoon sugar, two tablespoons brandy, one wine- 
glass rich cream, and lastly the well-beaten 
white of egg. Freeze. 

NO. 42. HURRY-UP DESSERT. Mrs. E. 
M. W., Anaheim, Cal.— One can best black- 
berries, four soda crackers crushed to a fine 
powder with rollingpin. Place upon table in 
separate glass dishes. Serve by putting a 
dessertspoon of the cracker powder upon a 
service of the berries with their juice, and pour 
over all rich cream. It is unexpectedly de- 
licious and is quickly prepared in emergen- 
cies. 

NO. 43. FRUIT PUNCH. Miss C. Hernstein, 
2302 Budlong avenue, Los Angeles.— Dissolve a 
pound and a quarter of sugar in a quart or 
boiling water, add the grated rind of on 
lemon and one orange; grate only the yel- 
low rind— the least bit of the white will make 
it bitter; turn in two tablespoons of gelatine 
that has soaked for an hour in a half-cup of 
water; simmer for five minutes, until the gel- 
atine is dissolved. Take from the fire and 
when cold put in a freezer and stir until fro- 
zen; stir slowly and evenly. Color with fruit 
coloring if desired. 

NO. 44. ITALIAN TUTTI-FRUTTI. Miss 
C. Hernstein, 2302 Budlong avenue, Los Ange- 
les.— Take a large form for ice cream; have 
ready as great a variety of ripe fruit as pos- 
sible, watermelon included; seed the water- 
melon, cut it into squares, put a layer of it 
into the form, sugaring it well with granu- 
lated sugar, then a layer of varied fruits; 
sugar abundantly, and proceed in this way un- 
til the form is packed full of fruit. Cover it. 



set in double boiler just long enough for the 
sugar to dissolve and the juices to be started, 
then let it cool. When cold, freeze. 

NO. 45. JELLIED APPLES. Miss C. L. 
Pooley, 1826 South Hope street, Los Angeles. 
—Butter a quart pudding dish, fill it with 
layers of thinly sliced sour apples, sprinkling 
a tablespoon of sugar and a saltspoon of cin 
namon, or other flavoring, between every two 
layers. At the last, pour over the whole a 
teacup of cold water and cover closely with 
a buttered plate that fits into the dish and 
presses the fruit. Set the pudding dish in 
a pan of hot water in the oven and cook slow- 
ly three hours and a half. When cold it can 
be turned from the dish in a jellied mass. 
Whipped cream or any cold sauce may be 
poured round the jelly. Jellied apples wil! 
keep well for several days. 

NO. 43. LEMON HONEY. Miss Florence 
Pownall, box 444, San Pedro, Cal.— Take one- 
fourth pound of butter, six eggs, the whites 
of two left out; three lemons, grated yellow 
rind and juice; one pound granulated sugar. 
Put into double sauce pan, butter, sugar, lem- 
on rind, eggs and juice, and boil together 
until thick, stirring all the time. This will 
keep good for some time, kept in air-tight 
glass jars. Excellent for small tartlets. 

NO. 47. LEMON SHERBET. M. F. B., 
1764 Towne avenue, Los Angeles.— One quart 
milk, one and one-half cups sugar, juice of 
three large or four small lemons. Mix the 
lemon juice and sugar, stirring constantly 
while slowly adding the milk. Freeze, using 
about three parts cracked ice to one part rock 
salt. This makes about two quarts sherbet. 

NO. 48. MERINGUES. Mrs. C. C. Hall, 
Hollywood, Cal.— To the whites of three eggs 
beaten very stiff add nine tablespoonfuls 
granulated sugar; mix lightly and rapidly. 
Drop a teaspoonful at a time on heavy brown 
paper placed on inverted pans, and bake in 
cool oven for thirty minutes. Larger shells 
may be made and filled with whipped cream 
flavored with sugar and vanilla. Meringues 
cannot be baked in gas ovens. 

XO. 49. NUT CUSTARD PIES. Miss G. 
Smyth, Ontario, Cal. — Three eggs, one quart 
milk, one tsaspoon cornstarch, mixed with 
a little" cold milk; a pinch of salt, half cup 
sugar. Cook this in double bciler and flavor. 
After it is cool put in two-thirds cup chopped 
walnuts. Serve with whipped cream. 

XO. 50. PICKLED FIGS. (Miss) Evelyn 

Dooly, 623 Court street, Los Angelss.— Three 
pounds ripe figs, one pound sugar, half pint 
vinegar, half lemon sliced thin. Season with 
whole cloves, cinnamon and allspice. Put 
vinegar, sugar and spices togsther; let come 
to a boil, then drop in fruit and cook Until 
tender. Put into stone jar. 

XO. 51. PUFF PASTE. Miss C. Hernstein, 
2302 Budlong avenue, Los Angeles.— Three 
cups flour, ons teaspoon baking powder, a 



COOKING AND OTHER RECIPES. 



73 



pinch of salt, one egg. Mix flour and egg 
with ice water; roll out and put on butter in 
small bits; fold over and roll thick. Put on 
ice for twenty minutes. 

NO. 52. RICE WITH STRAWBERRY 
DRESSING. Mrs. E. M. W., Anaheim, Oal.— 
Put four cups of milk in a double boiler and 
when boiling hot pour in three-fourths of a 
cup of rice, one tablespoon butter, one scant 
teaspoon salt, three tablespoons sugar and 
cook one hour. STRAWBERRY DRESSING. 
One cup powdered sugar, one tablespoon of 
butter, beat to a cream; one large cup fresh 
ripe strawberries, mashed through a sieve, add 
to sugar and cream, and lastly stir in a well- 
beaten white of an egg. In serving, pour the 
rice hot or cold on a platter, then pour the 
•strawberry around it. 

NO. 53. RHUBARB JAM. (An old English 
recipe.) Mrs. C. L. Pooley, 1826 South Hope 
street, Los Angeles.— To six pounds of rhubarb 
add six pounds of sugar and six large lemons. 
Cut the rhubarb in small pieces; slice the 
lemons very thin. Put the fruit in a large 
bowl and cover with the sugar and let stand 
twenty-four hours. Boil for about three-quar- 
ters of an hour. Do not stir more than neces- 
sary, as it's great beauty is in not being all 
broken up. Put in glasses and cover with 
brandy paper. 

NO. 54. STEWED APPLES WITH ME- 
RINGUE AND CURRANT JELLY. Mrs. Wil- 
liam F. Magee. 122 Johnston street, Los Ange- 
les. Core and pare some large apples; rub the 
surface of each one with a cut lemon; cook 
until tender in a syrup of sugar, water and a 
little lemon juice; boil the syrup and pour 
over the apples. When cold, place on the top 
of each apple ineringue and a spoonful of 
currant jelly. 

NO. 55. STRAWBERRY ICE CREAM. M. P. 
B., 764 Towne avenue, Los Angeles.— Two 
quarts milk, half pint cream, three boxes 
strawberries, two cups sugar. Wash and hull 
strawberries and spi inkle with sugar. Add to 
the milk, cream and sugar, and freeze. 

NO. 56. STRAWBERRY SHORTCAKE. 
Mrs. Walter Kabisius, 228 East Sixteenth 

street, Los Angeles.— Take the yolks of three 
eggs, beaten well with two tablespoons butter 
and one cup sugar; beat to a cream, then add 
one cup milk, two cups flour and two teaspoons 
baking powder; bake in three layers DRESS- 
ING. Take the whites of three eggs with 
half cup sugar; beat to a frosting. Take one 
box strawberries, wash well before picking 
stems off, so no water will get inside; spread 
frosting on layers with strawberries; plain 
frosting on top; flavor with vanilla. Serve 
with cream. 

NO. 57. STRAWBERRY SHORTCAKE. (Or- 
iginal.) Mrs. Lula A. Squier, Claremont, 
Cal.— Make a nice sponge cake as follows: 
Separate the whites and yolks of four eggs; 
beat whites until very stiff, then beat in half 
a cup of granulated sugar; beat the yolks and 



add to them one-half cup sugar, beating five 
minutes, this length of time being important 
as the delicate texture of the cake depends 
upon it; add to the yolks the juice and a lit- 
tle of the grated rind of one lemon, or if the 
acid be not liked, three tablespoons of water 
will do. Now beat well the yolks and whites. 
At this stage beating is in order, but must 
be absolutely avoided after adding the flour, 
of which take one cup The mixture now 
should look like a puff ball, and the flour is 
to be tossed or stirred into it with a light 
turn of the spoon. The cup of sugar must be 
generous, the flour level. Bake twenty-five 
minutes in moderate oven, but just before 
putting in the oven sprinkle over it a table- 
spoon of sugar to obtain the "crackly" top 
crust which is so desirable, but which is not 
necessary for the shortcake. When cake is 
cold, split open and frost with soft icing made 
of whites of two eggs and one cup sugar; 
have ready the strawberries cut in half; cover 
the frosted under half of the cake with ber- 
ries; put on the top and frost, putting the 
berries cut as before all over the top in even 
rows or any fancy shape desired. Tastes as 
good as it looks. 

NO. 58. STRAWBERRY SHORTCAKE. Mrs. 
Hartley, Glendale, Cal.— Select three boxes 
ripe strawberries, wash thoroughly, pick off 
stems and set aside. For cake take two cups 
flour, two teaspoons baking powder, butter 
size of two eggs, one-half teaspoon salt; mix 
well; add milk to make soft dough; roll out 
one-half inch thick in two layers; bake ten 
or fifteen minutes. While cake is baking, 
make boiled icing of two cups granulated 
sugar, one-half cup water; boil until it threads; 
whip white of one egg until stiff; pour syrup 
into egg and whip to a cream; flavor with 
vanilla. Butter each layer of cake, put straw- 
berries and frosting on each and place together 
like layer cake. 

NO. 59. STUFFED PEACHES. Mrs. N. S. 
Ailing, Lamanda Park, Cal.— Take large-size 
ripe peaches, wipe off fuzz, but do not peel; 
take out pit at toip of peach without breaking 
the fruit; fill from the following: One pack- 
age of seedless raisins, 10 cents worth almonds, 
25 cents worth of dates, pits to be removed. 
Chop the last three ingredients together; fill 
' peach and tie to prevent falling apart. Then 
make a syrup of four teacups mild vinegar 
and six teacups white sugar. Boil peaches in 
it until tender. Seal tight in cans with syrup. 
Same as any fruit. This is entirely new in 
Southern California. 

NO. 57. ARROW ROOT. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles- 
Mix a tablespoon of arrow root with enough 
coid water to form a smooth paste; pour 
this slowly into half a pint boiling water 
and let simmer slowly until it becomes thick 
or cinnamon. Milk may be used instead of 
like jelly; sweeten and add a little nutmeg 
water. 



74 



COOKING AND OTHER RECIPES. 



NO. 34. LUNCH DAINTY. Beat whites of 
eggs and powdered sugar, as for a cold icing, 
until stiff. With this mix English walnuts, 
minced fine (or any preferred nut,) and spread 
on "Uneeda Biscuits." Place them on a 
platter and put in oven of stdve for a few 
minutes until icing begins to color brown, 
very light brown. Let cool and serve. 

NO. 139. ROCK SNOW. Mrs. J. M. Reed, 



5822 Monte Vista street, Highland Park, Los 
Angeles— Boil a cup of rice in sweet milk un- 
til quite soft, sweeten with one-half cup 
sugar and pile on a fancy dish; lay on it bits 
of currant jelly. Beat the whites of five 
eggs with three tablespoons of sugar; when 
very stiff add a tablespoon of cream and drop 
over the rice roughly, giving it the form of a 
rock of snow. Ornamental and delicious. 



MARMALADES. 



NO. 1. CALIFORNIA ORANGE MARMA. 
LADE. Mrs. C. M. West, 519 West Palm ave- 
nue, Redlands, Cal. — Peel the whole of three 
medium-sized lemons cut in thin slices, remove 
seeds, add enough sliced orange to make four 
pints, add four pints of water. Let it stand 
twelve hours; boil fast one hour. It will boil 
away one-third; measure, add the same amount 
of sugar and boil one hour. 

NO. 2. DUNDEE ORANGE MARMALADE. 
Mrs. C. M. West, 519 West Palm avenue, Red- 
lands, Cal.— Two quarts sliced orange, one 
pint sliced pomelo, five pints of water; let it 
stand ov3r night; in the morning boil two 
hours; when cool measure and add the same 
amount of sugar and boil one hour. Reject 
seeds and core of pomelo, slicing very thin, 
using all the peel. Use half the orange peel 
and slice thin. 

NO. 3. GRAPEFRUIT MARMALADE.— 
Take four large fruits, slice thin and remove 
seeds; for each pound of fruit add one pint 
of water, Let stand twenty-four hours; boil 
twenty minutes till tender; stand again twen- 
ty-four hours. For each pound of fruit add 
one pound of sugar and boil till jellied. 

NO. 4. OLD DUNDEE SCOTCH MARMA- 
LADE. Mrs. John H. Putnam, 676 Echandia 
street, Los Angeles, Cal. — Wash and wipe dry 
fourteen large oranges; select seven of the 
largest and with a sharp knife peel very thin, 
taking care not to remove any white part; 
put into a deep kettle and saucepan and add 
five pints of clear cold water; let it stand 
thirty-six hours, charging the water twice. The 
second morning put the soaked peelings with 
the last water over the fire to cook. Then peel 
the other seven oranges, throwing away thin 
skins; slice the whole fourteen and cover with 
four pounds of loaf or granulated sugar; add 
the juice of two large lemons and turn all 
into the boiling peelings and cook two hours 
or until clear and thick, stirring often to 
keep from burning. When partly cooled, pour 
into jars or glasses and you will have a deli- 
cious sweetness that will keep for years or 
until eater. 



NO. 5, ORANGE AND GRAPEFRUIT 
MARMALADE. Mrs. Robert Y. McBride, 942 
Westlake avenue, Los Angeles, Cal.— Take six 
large sized navel oranges, three grapefruit and 
juice of six lemons. Boil the fruit whole (sep- 
arately) until soft enough to pierce readily 
with fork. Let remain oyer night in water 
in which it was boiled. In morning cut in 
halves and from the grapefruit scoop out pulp 
and press through colander to remove seeds; 
cut the rind fine with a sharp knife. Do the 
same with oranges, only these may be cut 
through pulp and ail, as there are no seeds to 
reject. Save every drop of juice from both 
fruits. To the shaved skins and pulp add two 
quarts cold water. Measure and add one 
and one-half the quantity of sugar, having 
both sugar and juice hot; add juice of lemons; 
boil until like thick syrup, pour into glasses, 
and let remain unsealed for a day or so when 
it will have set into a beautiful amber jelly; 
seal with parafnne. Do not think that this is a 
bitter marmalade on account of the grape- 
fruit, on the contrary it is more delicious than 
plain orange. Avoid making on a cloudy day; 
it will take longer to thicken and will be 
darker in color.. (This recipe once tried is 
always used again.) 

NO. 6. ORANGE MARMALADE OR JEL- 
LY. Bessie A. Taylor, 1225 South Los An- 
geles street, Los Angeles, Cal.— Slice very 
thin nine oranges and one lemon, the juice of 
two lemons strained. Weigh, and to each 
pound of fruit add one quart of cold water, 
Let this stand over night. In the morning 
boil fifteen minutes. Let stand until next 
morning. Weigh and add one pound of sugar 
to each pound of fruit and juice. Boil rapidly 
about twenty minutes. Do not stir more 
than necessary. If these directions are care- 
fully followed the product will be clear and 
jelly-like, and most delicate and delicious. It 
at all ropey or syrupy you have failed in some 
particular and should try again. It is well 
worth while, for the perfect product is beyond 
comparison. 

NO. 7. PEACH AND ORANGE MARMA- 
LADE. Miss C. Hernstein, 2302 Budlong ave- 
nue, Los Angeles, Cal. — Soak two pounds of 



COOKING AND OTHER RECIPES. 



75 



evaporated peaches over night. In the morn- 
ing drain and barely cover with cold water; 
sit In a porcelain sauce pan on the range 
where they will simmer gently. Grate the yel- 
low rind from six fine oranges; reject all the 
white skin; cut the sections into pieces and 
add with the grated rind to the peaches; cook 
two hours; add a pound of sug^r, and cook 
fifteen minutes longer. Stir occasionally; be 
careful not to let it scorch. Pack in jelly 
glasses or small jars. 

NO. 8. ORANGE MARMALADE. L. Neil- 
son, 1019 East Thirty-fourth street, Los An- 
geles, Cal.— Peel the required quantity of or- 
anges and a third of the amount of lemons 
very thinly, taking up as little of the white 
as possible; place parings in a pan; cover 
with cold water; boil gently until tender; 
sqeeze out the juice, put aside; the balance of 
the oranges cut up and boil until very soft in 
small quantity of water, as a good deal of 
glutinous matter is contained in the white. 
Press this gently through a colander; add the 
juice with the water (also strained) from the 
parings. (This water is retained on account 
of the bitter flavor found only in a Scotch re- 
cipe for marmalade; if not liked it can be 
discarded and more orange juice substituted.) 
Cut parings into fine shreds, add to the bulk; 
boil for an hour before adding sugar, pound 
for pound, or pint for pint. After sugar is 
added boil slowly and skim well for three- 
quarters of an hour. This is an old-fashioned 
receipe, well tried, and thougn troublesome, 
good. 

NO. 9. ORANGE MARMALADE. Rannie 
Spurgin, Monrovia, Cal.— Slice oranges very 
fine, removing seeds. (Do not peel.) To each 
five oranges use juice of one lemon. To each 
pound of fruit thus prepared add three pints 
of water. Let stand twenty-four hours. Boil 
one hour. Let stand again twenty-four hours. 
Then to each pound of this mixture add a 
pound of sugar; add slowly while boiling and 
boil one hour. Five fair-sized oranges make 
ten glasses of marmalaie. Do not start with 
too many oranges or your kettle will not hold 
mixture as you add water. 

NO. 10. ORANGE MARMALADE. Mrs. 
Mary M. Pettibone, 702 Fern avenue, Red- 
lands, Cal. — Wash well and slice five thin- 
skinned ripe solid oranges; use the rind to 
only one-half the fruit; do not use the ends. 
To each pound of sliced fruit add one quart 
of cold water; let stand twenty-four hours, 
then tightly cover and set in oven to cook 
until tender; let stand twenty-four hours more. 
To each pound of fruit and water add three- 
fourths pound of cane sugar; boil one hour. 
Add the juice of one lemon to each quart and 
boil rapidly until quite clear, and thick enough 
to jell when cool. 

NO. 11. ORANGE MARMALADE. Mrs. J. 
S. Stocks, 250 Avenue 25, Dos Angeles, Cal.— 
Take four cups orange sliced thinly; one cup 
lemon, sliced thinly. To every cup of fruit 



put three cups cold water in stone or earthen 
jar. With water on let stand twenty-four 
hours. Then cook forty-five minutes. Let 
stand over night. Then measure and to each 
cup of fruit and water put one cup sugar and 
boil again forty-five minutes. If these direc- 
tions are carefully carried out, you will have 
a beautiful amber-colored and rich marma- 
lade. 

NO. 12. ORANGE MARMALADE. Emma 
Miller, 419 South Bonnie Brae street, Los An- 
geles, Cal.— Take five oranges, sliced very thin; 
juice of one lemon. To each pound of fruit 
add three pints cold water and let stand twen- 
ty-four hours. Boil forty-five minutes and let 
stand twenty-four hours. Weigh, and to each 
pound of fruit add one pound sugar and juice 
of one lemon. Let boil forty-five minutes and 
put In glasses. Select ripe oranges and your 
marmalade will be delicious. 

NO. 13. ORANGE MARMALADE. Flora 
Farman, Monrovia, Cal.— Prepare five large or- 
anges, being very particular to remove all 
the white part. Cut into small pieces; add 
grated rind of one lemon; also inside part cut 
fine. To one pint fruit add one pint cold water. 
Boil rapidly five minutes. Remove from stove, 
leave uncovered twenty-four hours. Add two- 
thirds the amount sugar you have fruit. Boil 
quickly forty-five minutes, or until it thickens. 
Watch closely and skim well. 

NO. 14. ORANGE MARMALADE. Mrs. W. 
H. McFee, 245 Avenue 39, Los Angeles, Cal.— 
Select fine, nice, firm oranges of uniform size, 
and two lemons; slice with peeling; soak in 
one gallon of water twenty-four hours, drain 
and add a pint of fresh water to every pound 
of fruit, and boil one hour; add one teacup 
sugar to one teacup of fruit with water in 
which it has been boiled, and boil quite briskly 
for twenty minutes. Put in small jars or 
glasses. 

NO. 15. ORANGE MAKMALADE. Mrs. W. 
S. Kyle, 266 Center street, Pasadena, Cal.— 
Take six navel oranges and two good-sized 
lemons; slice very thin, or cut in dice, as pre- 
ferred. Then measure the fruit. Add as 
much water as you have fruit. Now add as 
much sugar as fruit and water combined. 
Place over fire and boil from thirty to forty 
minutes. Put in glasses and when cool cover 
with paraffine. Age improves this marmalade. 

NO. 16. ORANGE MARMALADE. Mrs. C. 
M. Hamilton, 935 South Hill street, Los An- 
geles, Cal. — Take six fine ripe oranges and two 
lemons; peel four of the oranges and the 
lemons, and remove all the white skin. Then 
cut the oranges and lemons in small pieces. 
Slice the remaining two unpeeled oranges in 
thin slices and cut into small sections. Place 
all in large dish; cover with cold water; let 
stand twenty-four hours, then boil slowly 
one hour. Again let stand till next day, and 
slowly boil an hour; then add equal measure 
or weight of granulated sugar to fruit, and 
continue boiling half hour. Put into glass 



76 



COOKING AND OTHER RECIPES. 



jars or jelly glasses; let stand a day or two ere 
covering. By following these simple rules you 
will obtain the most delicious marmalade. 
Grapefruit marmalade made in the same way 
is something worth living in California for. 

NO. 17. ORANGE MARMALADE. Mrs. Fred 
Creelman, 3103 Key West street, Los Angeles, 
Cal.— Take six large seedless oranges, wash 
and slice very thin; add to each pound of 
fruit three pints of water. Let stand over 
night, then boil in the same water until 
tender. Add one and one-quarter pounds, of 
sugar to each pint of fruit and boil slowly 
one and three-quarters hours, then add juice 
of four lemons and boil one-quarter hour 
longer. This recipe makes twenty glasses of 
marmalade. 

NO. 18. ORANGE MARMALADE. Ella A. 
Baum, 412 South Boyle avenue, Los Angeles, 
Cal.— Take six medium-sized and thin-skinned 
oranges and cut off the ends where the rind 
is thick. Slice the oranges very thin, keep- 
ing the slices whole. Measure and pour 
over an equal measure of water. Let stand 
twenty- four hours; put on stove and bring to 
boiling point. Let stand another twenty-four 
hours. Measure again and add an equal 
amount of sugar. Boil slowly until syrup 
jellies. Put in glasses and when cold cover 
with parafnne. 

NO. 19. ORANGE MARMALADE. Mrs. 
May T. Johnson, 449 North Belmont avenue, 
Los Angeles, Cal.— Take seven oranges and 
three lemons. Cut off all rough bits of peel, 
and slice very thin. Take out all seeds. To 
each pound of sliced fruit add three pints of 
cold water. Let it stand twenty-four hours, 
then boil three-quarters of an hour, and set 
away for another twenty-four hours. Then 
weigh, and to every pound of fruit and water 
add one and one-eighth pounds of sugar, and 
boil fifteen minutes longer, or until it jells. 

NO. 20. ORANGE MARMALADE. Mrs. C. 
P. Mathison, 123 North Eastlake avenue, Los 
Angeles, Cal.— Take eight large fresh or- 
anges; wash thoroughly; pare as you would 
an apple; chop the peel fine with a hash 
knife, discarding defective parts of the peel- 
ing. Extract the juice and pulp from a me- 
dium-sized lemon, being careful to remove 
the seed. Put these ingredients together in 
a large agate pan; add six quarts of water 
and let stand in a cool place twenty-four 
hours; then boil briskly forty-five minutes; 
let stand another twenty-four hours. Add 
the juice and pulp of two lemons— no peel 
or seed of lemons. Measure carefully and 
add as much granulated sugar by measure as 
you have of the cooked mixture. Stir until 
mixed. Place over a brisk fire; skim well 
when it is almost at the boiling point and 
boil rapidly forty-five minutes. This recipe 
takes thirteen or fourteen pounds of sugar 
and makes between six and seven quarts 
of thick, amber-colored marmalade, whicn 
should be put, while hot, into glass fruit 
jars or jelly glasses. It is not necessary to 
seal it. 



NO. 21. ORANGE MARMALADE. Mrs. W. 
H. Glover, 728 South Coronado street, Los 
Angeles, Cal.— Take nine oranges and three 
lemons; grate the yellow rind from three of 
the oranges and one lemon; grate lightly, 
avoiding the white, bitter part of the rina. 
Then peel all the fruit and tear into small 
portions, rejecting all tough, stringy pieces 
and seeds; now weigh fruit and grated rino 
and boil same for half an hour; then add 
three-fourths of % pound of sugar to each 
pound of fruit, and cook two minutes longer, 
or until it jells. 

Or take twelve oranges and three lemons 
sliced very thin, rind and all; cover witn 
one gallon of water and let stand twenty - 
four hours. Cook one hour; add eight pounds 
of sugar and continue boiling until it jells. 

NO. 22. ORANGE MARMALADE. Mrs. G. 
C. Richwine, 144 East Avenue 53, Los An- 
geles, Cal.— Take twelve medium-sized or- 
anges and four lemons; slice very thin; add 
twice as much water as there is fruit; let 
stand twenty-four hours in vessel you are go- 
ing to cook fruit in; this avoids breaking 
rinds. Then boil until tender; skim well to 
keep from getting bitter; when tender, let 
stand twenty-four hours. Then use equai 
parts of sugar and fruit. Let boil until it 
jells. If more jelly is wanted, use more wa- 
ter. Can or use jelly glasses. 

NO. 23. ORANGE MARMALADE. Mrs. 
Linda Howard, 265 Henrietta Court, Pasa- 
dena, Cal. — Twelve oranges, four lemons; cut 
all fine; cover with four quarts of cold wa- 
ter; let it stand for thirty hours; boil for 
two hours; then add eight pounds of white 
sugar; then boil one hour and stir well. 

NO. 24. ORANGE MARMALADE. Mrs. E. 
M. Smith, Hotel Granada, 419 South Grand 
avenue, Los Angeles, Cal.— Take twelve large 
navel oranges, peel half of them, shave all up 
thin; six large lemons, peeled and sliced; 
cover with eight pints of cold water. Let 
set twenty-four hours. Boil for one hour; 
throw in half teaspoon soda after cooking 
thirty minutes, and take off all the yellow 
foam. Then add eight pounds of granulatea 
sugar, cooking slowly for two hours. This 
will keep fine for all time to come. 

NO. 25. ORANGE MARMALADE. Mrs. M. 
E, Kloeckner, 709 Locust street, Pasadena, 
Cal. — Take twelve oranges, eight of them 
freed from skin and all the white, and four 
whole oranges, all cut across the orange in 
very thin slices, especially those with the 
skin on them; allow one lemon cut same way 
to twelve oranges and three cups of water to 
each cup of pulp. Let stand over night; then 
cook hard, being careful it does not scorcn, 
two or three hours or until quite thicK. 
Measure and allow one cup of sugar to eacn 
cup of orange. Boil fifteen or twenty minutes. 
Put in jars or glasses, thick layer of sugar 
or wax on top to prevent mold. 



COOKING AND OTHER RECIPES. 



77 



NO. 26. ORANGE MARMALADE. Mrs. E. 
M. McKinley, Cahuenga P. O., Los Angeles 
county, Cal.— Take twelve firm navel oranges, 
wash clean and cut crosswise in thin slices; 
put enough cold water to cover them; lei 
stand twenty-four hours; then cook in the 
water they are soaked in, until the peel is 
tender; then measure all and add the same 
amount of sugar and cook until the juice 
becomes jellied, then add the juice of six 
lemons and cook fifteen minutes more. When 
cool put in cans or glasses and make air 
tight. 

NO. 27. ORANGE MARMALADE. Mrs. 
Mary Boylston, 131 West Twenty-seventn 
street, Los Angeles, Cal.— Slice one dozen 
oranges, skins and all, very thin. Weign 
the sliced fruit, and to each pound of fruit 
add one and one-half pints of water and boil 
for three-quarters of an hour. Then let it 
stand for twenty-four hours; weigh again ana 
to each pound add one and one-half pounds 
of sugar and the juice of one lemon, and 
boil for twenty-five minutes, not longer. You 
can use common sour oranges taking out the 
seeds as you slice them. This recipe is 
delicious, and very easy to make. 

NO. 28. ORANGE MARMALADE. Mrs. 
Nettie V. Hanna, 594 Comer avenue, River- 
side, Cal. — Take twelve oranges and six lem- 
ons. Peel the fruit and run through a fooa 
cutter or chop with a hash knife fine. Seed 
the lemons; the juice of two oranges addi- 
tional improves it. Pour over the fruit two 
quarts of water and let stand over night. In 
the morning measure the fruit and water, put 
on the fire and cook until tender. Then ada 
the same measure of sugar and cook until 
clear. 

NO. 29. ORANGE MARMALADE. Harriet 
McPherson, 106 South Lake avenue, Pasadena, 
Cal.— Select twelve fresh navel oranges ana 
two lemons; pare off the yellow rind; pare 
off all the white pulp and throw it away. 
(Use a sharp knife and small board.) Lay 
four or five rinds together on the board. Cut 
them into straws. Cut oranges and lemons 
into small pieces. Mix all together; measure, 
add as much water or cupful for cupful. Lei 
stand over night. Then boil hard for twenty 
minutes. Measure again; then add, while hot, 
cup of pulp to one of sugar. Let boil for 
thirty minutes in flat pan. Stir constantly 
with wooden paddle. Pack in small jars, 
cover with paper. Will keep long time. 

NO. 30. ORANGE MARMALADE. Mrs. 
Ella C. Veedsr, Whittier, Cal. Take twelve 
oranges (navels or Valencias preferred,) cut 
off the thick rind at each end and leave that 
out. Cut the oranges into thin slices; add the 
pulp, only, of three lemons. To each pound 
of fruit ad one quart of water. Let stand 
over night. The next morning boil the mix- 
ture forty-five minutes. Let stand over night 
again. Weigh tha mixture, and to each pound 



add, when boiling, one pound sugar; boil one 
hour. Put into glasses or fruit jars. This 
makes about eight quarts. 

NO. 31. ORANGE MARMALADE. Mrs. 
Hattie Charnock, 354 N. Breed St., Los An- 
geles. Take twelve good large navel oranges 
and five good lemons; rub with a cloth until 
perfectly clean; cut off ends of all, then cut 
in quarters and slica very thin; weigh them, 
and for every pound of fruit add one quart 
of cold water; place in a jar (not tin;) let 
stand over night; then put on stove and boil 
until skins can be pierced with a straw. 
Take off and stand away until cool or luke- 
warm; now weigh again and for every pound 
put in a pound of sugar; again return to 
stove and boil until it thickens. It is better 
to divide this amount into four parts and 
boil hard about one and one-half hours. This 
amount makes thirty-six glasses. 

NO. 32. ORANGE MARMALADE. C. V. W. 
Halsey. Take thirteen good-sized navel or- 
anges weigh them; remove tha peel and 
shred it very fine. Put with the pulp of the 
orange which must also be sliced very thin 
into a large bowl. To one pound of the fruit 
put three pints of water. Let stand twenty- 
four hours. Roil until tender. Remove from 
fire. To one pint of fruit put one and one- 
fourth pounds of sugar. Boil hard for two 
hours. Before taking from the fire, add the 
juice of five lemons. Put In glasses. This 
recipe fills fifty glasses. To saven oranges 
take three lemons. 

NO. 33. ORANGE MARMALADE. Mrs. N. 
S. Ailing, Lamanda, Cal. Take fifteen large 
ripe sweet oranges: cut up sevan of them 
with the peel and pulp; discard seeds; also take 
peel of six lemons; add the remaining aight 
oranges without the peel. To every pound 
of fruit add one-half pint of cold water. Boil 
about one-hour, then chop very fina. To every 
pcund of fruit add three-fourths pound sugar. 
Let it stand over night in a preserving kettle. 
Then boil until it jells— length of time de- 
pends upon the heat you have. When done 
can same as any fruit. 

NO. 34. ORANGE MARMALADE. Miss A. 
C. Wright, Duarte, Cal. Take from ten to 
twenty bitter oranges, failing these, unripe 
seedlings or Valencias. Wash well; cut into 
sections on a board: remova some of the 
stringy white and a few seeds. Pass the sec- 
tions through an ordinary meat mincing ma- 
chine and turn the minced oranges into a large 
granite preserving pan. To each orange allow 
one tumblerful of cold water; soak from twelve 
to thirty-six hours; boil two and one-half or 
three hours, breaking up the lumps that will 
have formed (fork does this best.) Stir 
occasionally and skim wall. When the pulp is 
quite soft add sugar, one-half pound for each 
orange and one pound extra for the whole 
quantity. Boil two hours or more, stirring 
constantly to prevent burning; skim well. 



78 



COOKING AND OTHER, RECIPES. 



When it begins to thicken in patches it is 
dona. Turn into glas jars. It should be 
quite firm when cold. Put away uncovered 
in a dark, cool pace. (This marmalade has 
been pronounced the nearest possible approach 
to Keiler's famous Dundee marmalade.) 

NO. 35. ORANGE MARMALADE. Miss C. 
Laura Pooley, 1826 South Hope street, Los An- 
geles. Pare thirty oranges— half the number 
you propose using— cut the rind into small 
pieces; place it in cold water and boil until 
tender, changing the water three times to 
draw out the bitter oil. Grate the rind of 
the remaining oranges; take off all the white 
inner skin, and cut the fruit into pieces, re- 
moving the seeds. Weigh the oranges at 
this point and allow a pound of sugar to 
each pound of fruit. Pour over the sugar all 
the juice that has come from cutting the or- 
anges, pressing them slightly to obtain as 
much juice as possible. Heat slowly to dis- 
solve the sugar, adding a very little water, 
if there was not quite enough juice. Boil 
five minutes; skim; add the boiled and sliced 
rind, and cook ten minutes longer. Then put 
in the fruit and grated peel, and boil twenty 
minutes. Put in glass jars while hot, and seal. 

NO. 36. ORANGE CUSTARD. Miss C. 
Hernstein, 2302 Budlong ave., Los Angeles, 
Cal. Juice of ten oranges, one and one-half 
teacupfuls of sugar, yolks of ten eggs, one pine 
cream. Put the juice and sugar on to boil 
in a double boiler; when boiling, skim it 
carefully; set aside to cool. Beat the yolks 
very light and add the juice of oranges; 
beat the cream also to a froth; then return 
the orange juice and beaten yolks to the fire 
and heat slowly, stirring until thick; add 
cream and pour into cups. Serve cold. 

NO. 37. ORANGE DESSERT. Mrs. N. S. 
Ailing, Lamanda, Cal. (Very dainty and de- 
licious.) Take large yellow ripe oranges and 
cut In shape of a basket with handle; re- 
move all the pulp and seeds, leaving the in- 
side clean from any moisture; then soak a 
small-sized package of gelatine in a pint of 
cold water; let this stand until you have the 
syrup made to pour over the gelatine. To 
make syrup squeeze the juice of ten oranges 
and two lemons; remove every seed, as It 
will be bitter. Rub two oranges with lumps 
of white sugar so as to make each lump 
very yellow and oily; in this way obtain the 
flavor of the peel; take two pounds- of white 
sugar and a pint of water and boil three 
minutes; when a little cool, add juice of or- 
anges and lemons and gelatine; set away to 
cool until it forms a jelly, then fill your or- 
ange baskets with this jelly. Just before 
serving, put a little whipped cream on top 
of jelly, or white of egg whipped very stiff; 
then tie a little bow of pale green baby rib- 
bon on handle of orange, and place orange 
basket in a saucer covered with orange 



leaves, so the points of the leaves will be 
at the outer edge of saucer. This makes a 
beautiful dish for the table. 

NO. 38. ORANGE FRITTERS. Miss C. 
Hernstein, 2302 Budlong ave., Los Angeles, 
Cal. Yolks of four eggs beaten with four ta- 
blespoons sugar; stir into this the juice of 
half a lemon and just enough flour to thick- 
en like a batter; add the beaten whites, and 
dip in one slice of orange at a time. Take up 
with a large kitchen spoon and lay in the 
hot butter and fry a nice brown. Sprinkle 
pulverized sugar on top. 

NO. 39. ORANGE PRESERVE. Mrs. W. 
S. Kyle, 266 Center street, Pasadena, Cal. 
Peel and separate the sections of oranges, care- 
fully removing the white skin that covers each. 
When you have the quantity you wish, cover 
the sections of fruit scantily with water and 
let it stand overnight. In the morning meas- 
ure and add same amount of sugar; then boil 
until clear and place in glasses. (We have 
lately used a glass preserved in this way 
eleven years ago, finding it of excellent fla- 
vor. 

NO. 40. PERFECTION ORANGE MARMA- 
LADE. Mrs. W. D. Gard, 1907 East Second 
street, Los Angeles, Cal.— Eight large, juicy, 
ripe navel oranges and two large, juicy lem- 
ons. Peel six of the oranges and one lemon, 
rejecting the peel down to the pulp on both 
ends of remaining oranges and lemon. Cross 
cut, then slice very thin, making small pieces. 
Add six quarts of cold water and let stand 
twenty-four hours; then boil twenty minutes; 
remove from the fire and let stand twenty-four 
hours again. To each quart of the liquid add 
a scant two-thirds of a quart of granulated 
sugar, and boil in that quantity, boiling rap- 
idly, till a soft jelly is formed when cold. 
Remove all green scum when boiling the last 
time, .and a perfectly transparent, delicious 
marmalade is the result. Makes about two 
dozen common jelly glasses full. Use only 
agateware to set or make this marmalade in. 

NO. 41. ORANGE AND COCOANUT. Mrs. 
George Huckaby, 261 Hilton avenue, Redlands, 
Cal. — Take glass dish, put in layer of oranges 
that have been peeled and sliced with as much 
of the white coating removed as possible, with 
layer of sugar, then one of cocoanut, then al- 
ternate layers of orange, sugar and cocoanut, 
with cocoanut layer on top. Is pretty and 
good. 

NO. 42. ORANGE VINEGAR. Charles C. 
Goodale, Villa Rosa Orange Ranch, 120 East 
Fern avenue. Redlands, Cal. — I would add one 
to your many valuable recipes which I think 
quite valuable for this section of the State. 
A year ago, in an attempt to make wine 
from orange juice, from a Cuban recipe, I found 
a few months later my keg filled with excel- 
lent vinegar, far superior to any from cider, 
and in this section costing a trifle. Formula: 



COOKING AND OTHER RECIPES. 



79 



One gallon orange juice, two gallons water, 
three pounds sugar. Keg or barrel must be 
full, not corked and left where it will get 
some warmth. 

NO. 43. ORANGE SHORT CAKE. M. F. 
H., Redlands, Cal.— Slice two oranges very 
thin; cover with one and One-third cups sugar 
and let stand about an hour. Make rich 
biscuit dough with two cups flour, two tea- 
spoons baking powder, salt, butter about 
size of egg; wet with milk and part water 
to make a soft dough; handle little as possi- 
ble. Roll in two sheets; spread one lightly 
with butter, place other on top; bake in quick 
oven. When done put sweetened oranges be- 
tween layers and around cake. 

NO. 44. LEMON CREAM. Mrs. K. M. 
Philips, 1285 West Seventh street, Los An- 
geles, Cal.— (A very delicate, delicious dessert.) 
Beat yolks of four eggs until light; add four 
tablespoons granulated sugar, juice ana 
grated rind of one large or two small lem- 
ons; add two tablespoons hot water. Put on 
stove and cook slowly, stirring all the time 
until thick. Remove from fire and stir in 
whites which have been beaten stiff and 
sweetened. Serve as soon as cool. 

NO. 45. ORANGE MARMALADE.— Mrs. 
J. G. A., 1247 W. 30th St., Los Angeles, Cal.— 
Pare with a sharp knife two dozen oranges, care- 
fully removing all the white part which ad- 
heres to the orange after paring; then cut the 
fruit in thick slices and put in a preserving 
kettle. Add one pint of pure water; simmer 
over a slow fire one hour; or until the pulp 
is tender; press through a coarse colander 
with a potato masher. Clean the kettle 
thoroughly; measure the fruit, and put back 
into the kettle. Measure the same quantity 
of sugar over the fruit; simmer over a slow 
fire for one. hour, or until the contents of 
the kettle are of an amber color. 

NO. 46. LEMON BUTTER. Mrs. Belmont 
Perry, 989 East Colorado street, Pasadena — 
One lemon and a half, a cup of sugar, three 
eggs, piece of butter size of an egg. Beat 
the eggs together and stir in the sugar; add 
the lemon and butter. Put it in a double 
boiler and cook until creamy. Nice for pic- 
nic on bread. 

NO. 47. LEMON MARMALADE. Mrs. Bell, 
274 North Raymond avenue, Pasadena, Cal.— 
Take two dozen lemons, roll until soft, cut 
in halves, squeeze the juice into one bowl 
and the pulp into another. Boil the skins 
till tender in plenty of water, tightly covered; 
when quite tender, take them out and cut in 
shreds. Wet a cloth in cold water; strain the 
juice through and squeeze the pulp, adding 
a little cold water to the pulp. Measure the 
water, chips and juice and to every pint 
put one pound of white sugar. Boil for twen- 
ty minutes, or till it begins to jelly. It 
boiled too much, the skins will be tough. 



NO. 48. LEMON PICKLE. Mrs. Cruick- 
shank, Arlington, Riverside, Cal.— Cut Into 
quarters arid pick out the seeds of six me- 
dium-sized lemons; put the quartered lem- 
ons into a jar, strew over them two ounces 
of well beaten bay salt; cover the jar with 
a cloth and plate and let it stand three 
days; then put in a few cloves and one-quar- 
ter pound mace, beaten fine, one ounce or 
garlic or shallot, two ounces of mustard 
seeds and one nutmeg sliced or grated. Heat 
a quart of vinegar to boiling point and pour 
over other ingredients; cover the jar and in 
three or four days close it air tight. It will 
be fit for use in a week, and is an improve- 
ment to most sauces, particularly to fish 
sauce. H 

NO. 49. LEMON SYRUP. Mrs. Cruick- 
shank, Arlington, Riverside— Squeeze about 
three dozen lemons, just the juice, into a 
jar, and add to it one quart of cold water 
previously acidulated with two and one-halt 
ounces of tartaric acid; add three pounds ot 
sugar and stir occasionally till quite dis- 
solved; pour it through a jelly bag; let it 
run all night, then bottle it up. Orange 
syrup is made in the same way, by sub- 
stituting oranges for lemons. 

NO. 50. LEMON TOAST. Mrs. W. C. 
Rayen, Fatherland Ranch, Hemet, Cal.— 
Cook one cupful of sugar with one of water 
till it is like a syrup; pour on the beaten 
white of one egg; after beating a while add 
the juice of 1 lemon; pour over toasted bread, 
about six slices, four by four inches in size, 
which have been buttered. 

NO. 51. CRYSTALLIZED ORANGES. 
Emilia Lundberg, 2400 South Flower street- 
Take oranges not quite ripe, cut off the yel- 
low rind; cut a hole where the stem haa 
been, sufficiently large to take out all the 
inside. Be careful not to change the form 
of the orange. When they are clean inside 
and outside, cover them with water and salt 
for twenty-four hours. Change the water, 
but omit the salt. Do this for five days or 
longer until the bitterness has disappeared 
Then put them in boiling water and boll 
for twenty minutes; plunge them immediately 
in cold water; drain. The syrup is made b> 
putting equal quantities, by weight, of sugar 
and fruit in enough water to give the con- 
sistency of ordinary syrup. Boil together un- 
til the syrup attains the consistency or 
honey. Take the fruit out with a skimmei 
and dry. 

NO. 52. PRESERVED ORANGES. Mrs*. 
Cruickshank, Arlington, Riverside, Cal.— Any 
number of oranges, with rather more than 
their weight of sugar; allow rather more than 
half pint of water to each pound of sugar, 
slightly grate and score the oranges rouna 
and round with a knife, not too deeply. Put 
them in cold water for three days, changing 



80 



COOKING AND OTHER RECIPES. 



the water twice a day. Tie them up in a 
cloth and boil them until they, are quite 
soft — that is, soft enough to be penetrated 
by the head of a pin. While they are boil- 
ing place the sugar on the fire with the wa- 
ter, let it boil for a few minutes; strain 
through muslin. Put the oranges into the 
syrup and boil till it jellies and is of a yel- 
low color. Try the syrup by putting some 
to cool; it should not be too stiff. The 
syrup need not cover the oranges completely, 
Dut must be turned so that each part gets 
thoroughly done. Place the oranges in pots, 
cover with syrup and tie down to keep the 
air out. This is an excellent way of pre- 
serving oranges whole, only they should be 
looked at now and then and boiled up again 
in fresh syrup, if what they are in has be- 
come hard, which, however, if they have 
been properly done, will not be the case. 
They form a nice dish for dessert, or for 
serving, filled with whipped cream or custara, 
either cold or gently warmed through in the 
syrup in a stew pan. 

NO. 53. ORANGE CHIPS. Emilia Lund- 
berg, 2400 South Flower street, Los Angeles, 
Cal. — Cut the oranges in quarters and care- 
fully squeeze all juice through a sieve. 
Soak the peel 5 n water, and the next day 
boil it till tender; drain. Slice the peel, put 
it to the juice; weigh as much sugar ana 
put all together into a broad earthen dish, 
place over the fire at a moderate distance, 
often stirring, till the chips candy; f hen sei 
them in a cool room to dry. They will not 
be dry under three weeks. 

NO. 54. ORANGE JAM. Mrs. A. P. H. . 
Pomona, Cal. — Take any quantity of or- 
anges, (those that are rejected at the pack- 
ing-houses as being too small, and known a& 
"culls," are as good as any.) Fare and cut, 
put in granite kettle and thoroughly heat 
through. Then put through colander, reject- 
ing the white parts. Measure and return to 
kettle, adding just as much sugar as you 
have pulp, and boil until it is thick like any 
jam, stirring well, or it will burn. 

NO. 55. ORANGE AND LEMON JELLY. 
Mrs. Helen M. Magee, 122 North Johnston 
street. Los Angeles. Cal. — One ounce gelatine, 
one pint water, one-half pound sugar, thin 
rind of two oranges, juice of eight navel or- 
anges and one lemon; let it gradually come 
to a boll, and boil one minute; strain 
through muslin into jelly tumblers. By using 
one pound of sugar with the thin rind of 
two lemons, juice of six lemons and juice 01 
one orange you will get an excellent lemoii 
jelly. 

NO. 56. ORANGE OR LEMON FLOWER 
PRESERVE. Emilia Lundberg, 2400 South 
Flower street, Los Angeles, Cal. — Take the 
flowers, wash them, boii them five minutes, 
change the water and boil them again until 



they are tender; drain. When the flowers arts 
cool, open them one by one, carefully. Put 
them in kettle with their weight of sugar and 
a little musk. Put them over a slow fire un- 
til the sugar thickens; spread them on a 
board, separate the flowers rapidly, and al- 
low to dry. 

NO. 57. ORANGE SHERBET, in orange 
cups. (Original.) Mrs. Helen M. Magee, 126 
North Johnston street, Los Angeles, Cal.— 
Make the cups by cutting a slice from the top 
of each orange, using the pulp and juice for the 
sherbet. Cut each cup in points; set away on 
ice. At serving time place the cups on pretty 
plates; garnish with holly or fern, fill with 
orange sherbet, placing a star of whipped 
cream on top of each orange. To make the 
sherbet, take one quart of orange juice, two 
cups strained pulp; sweeten to taste; put in 
freezer, when nearly frozen, add the white of 
one egg, whipped light, with two tablespoons 
powdered sugar, beating well; then pack the 
sherbet until ready to serve. (Use only navel 
oranges.) 

NO. 58. ORANGE AND POMELO (OR 
GRAPE FRUIT) SHERBET. Mrs. Helen M. 
Magee, 122 North Johnston street, Los Angeles, 
Cal.— Take one quart of pomelo, or grape-fruit 
juice, sweetened to taste; add two cups of or- 
ange juice to one of sugar, stirring until the 
latter is dissolved; pour this on the grape fruit 
juice, and then turn into a freezer; when 
nearly frozen, remove the dasher, and put in 
the white of ah egg, whipped as light as possi- 
ble, with two tablespoons powdered sugar, 
beaten in with a large spoon; after beating in 
this manner the sherbet is to be packed and 
put aside to ripen. 

NO. 59. ORANGE SHORTCAKE. Mrs. Jen- 
nie Rothrock, Whittier, Cal. — Peel and slice 
thin half dozen oranges in a porcelain vessel; 
sprinkle with one cup of sugar and set on back 
of range or over a pan of hot water, allowing 
the sugar to dissolve and make a syrup. Make 
a rich biscuit dough and divide in two parts 
and roll to the desired size; spread one portion 
with butter; place the second on top and bake. 
When done separate and spread with butter 
and arrange the sliced oranges, leaving the 
juice in the pan; to this add the grated rind 
and juice of one orange, and one teaspoon 
flour stirred smooth with a little water. Use 
this as a dressing for the cake. (Original.) 

NO. 60. ORANGE AND RHUBARB MAR- 
MALADE. Emilia Lundberg, 2400 South 
Flower street, Los Angeles, Cal.— Take twelve 
oranges; divide in sections; remove seeds and 
tough part of skin; put into a preserving ket- 
tle; add five pounds rhubarb, skinned and cut 
in half-inch pieces. Heat to boiling point, and 
boil slowly half hour; then add four pounds 
sugar. Cook gently two hours. Turn into 
glasses. 



COOKING AND OTHER RECIPES. 



81 



NO. 61. ORANGE MARMALADE. (Light 
colored, firm, with little sugar.) Miss Frances 
B. Welsh, San Diego, Cal.— Take one dozen 
fine oranges, not too ripe, half dozen well cured 
lemons; wash well; slice. Do not use thick 
ends. Soak in one gallon water twenty-four 
hours. Boil one hour. Dip off one pint of 
liquid. Next day measure and add half meas- 
ure sugar. Boil in granite, watch closely. 
Try on cold dish. When thick enough to jel, 
put in glasses or jars, covsr with paraffine. 
(Original.) 

NO. 62. SCOTCH MARMALADE. Mrs. 
Cruickshank, Arlington, Riverside, Cal.— Take 
the weight of oranges required and an equal 
weight of lump or cane sugar; rub the or* 
anges with a clean, rough towel; put them in a 
pan with cold water and 1st them boil until 
tender and easily pierced with a pin, changing 
the water twice, at the least, during the pro- 
cess of boiling. When ready take out the or- 
anges and kesp the water; divide the oranges 
in quarters, then with a knife scrape out all 
the white from the inner part of the skins, 
making them as thin as possible; then cut the 
skins into very thin strips and lay them aside 
on a dish. Put ths remains of the oranges 
into the pan containing the water in which 
they were boiled; let it boil slowly till reduced 
a little and press through a sieve. Put all on 
together now, in the pan, that is the chips, 
sugar, and what has been pressed through the 
sieve, and let it boil quickly for a few minutes, 
or till it jellies. Put a few seeds in if wanted 
a lttle bitter. 

NO. 63. ORANGE MARMALADE. Mrs. A. 
R. Smith, Orange, Cal.— After trying various 
recipes for making orange marmalade, I have 
evolved the following: With a small sharp 
knife peel twelve or thirteen oranges and one 
lemon very deep, not leaving a particle of 
white showing. Then cut in gently and lift 
out each section from its tough white lin- 
ing, and drop in a preserving kettle, squeezing 
all the remaining juice into the kettle. Put 
on the stove over a hot fire. Peel one orange 
very thin, using only the extreme yellow rind, 
as thin as can be peeled. Put into a separate 
granite pan and cook until tender, changing 
the water twice. Then cut up in small pieces 
and add to the orange pulp which should have 
been cooking about half an hour. Add two 
cups granulated sugar and cook about twenty- 
It only makes a small quantity, which may 
five minutes. Test by putting some in small 
dish in cold water. When sufficiently jellied, 
pour in jelly glasses. It will not have a trace 
of bitter taste, and is of a beautiful color, 
be enlarged in proportion, though a small 
quantity made at a time will be lighter in 
color and more delicate. 

NO. 64. ORANGE MARMALADE. Mrs. L. 
M. Alliot, 1720 West Eighth street, Los An- 
geles, Cal. — To six oranges allow equal their 
weight of sugar, Grate the yellow rind from 



one of the oranges; cut another, peel and all, 
into thin chips. Cut the five whole ones In 
two at the equator, and scoop out the pulp 
with a spoon; drain off all the juice possible, 
and put it with the sugar to boll, adding the 
juice of half a lemon. Let boil slowly for 
twenty minutes, without stirring, then add 
the grated rind, chips, and orange pulp, and 
boil slowly for half an hour, stirring fre- 
quently to prevent sticking or scorching. This 
should make about four large jelly glasses of 
marmalade. I find it better to make a small 
quantity at a time, as it is easier to handle 
properly. 

NO. 65. ORANGE MARMALADE. Mrs. H. 
B. Gurley, 433 West Twenty-eighth street. 
Los Angeles, Cal.— Take seven or eight 
oranges, one pomelo, two lemons. In 
the evening quarter the fruit, remove 
pips and slice as thin as possible. To 
each pound sliced fruit add one quart cold 
water. Let stand twenty-four hours. Then 
boil until slices are tender (about forty-five 
minutes.) Following morning weigh the boiled 
pulp and for every pound add one pound of 
sugar. Boil forty-five minutes, removing scum. 
Try small amount on cold plate and if it 
jellies, it is done. Properly made will form 
a firm jelly. Malta Blood oranges produce best 
results. Month of March is best time. 

NO. 66. ORANGE MARMALADE. Mrs. J. 
T. Crampton, 2528 Pennsylvania avenue, Los 
Angeles, Cal. — Take ten oranges and two lem- 
ons; cut them in halves; take out the juice 
and pulps, and -Melt out the seeds. Boil the 
rinds in as much water as will cover them, 
till tender. When cold, shred the peeling fine, 
then add the juice, pulps, and one pint of 
water. Weigh all these ingredients, and add 
one pound of white sugar to each pound of 
same, and boil till transparent. If you prefer 
it more bitter, some of the seeds may be 
boiled with it, in a little sack, and then 
taken out. 

NO. 67. ORANGE MARMALADE. Mrs. 
Helen M. Magee, No. 122 North Johston street, 
Los Angeles, Cal.— Wash and wipe the or- 
anges; peel, and put the peelings in a kettle 
with a quart of water; boil two hours. Cut 
the oranges and squeeze the juice and pulp 
into a dish; drain the water from the peel, 
and pound it fine; put with the juice; add one 
pound of sugar for every pint of juice; boil 
one hour, when it should be thick and solid. 
Seal in jelly glasses, -cover with paper. Pare 
the orange rind very thin; avoid the inner 
white unless you want bitter marmalade. 

NO. 68. ORANGE MARMALADE. (Made 
in one day.) M. A. Hickson, Eagle Rock, R. 
F. D., Los Angeles, Cal.— Take forty large 
ripe oranges, two grapefruit, six lemons, ten 
pounds granulated sugar, one teaspoon salt. 
Peel very thin so as to remove only the yel- 
low skin, thirty oranges and one grapefruit. 



82 



COOKING AND OTHER RECIPES. 



Cover peel with cold water, with one teaspoon 
of salt added and boil until tender. Peel re- 
maining ten oranges and carefully remove the 
white part of skin from all forty. Peel six 
lemons the same; also one grapefruit. Cut 
all in thin slices. When the rind is tender 
rinse in cold water and drain. Shred very fine 
and add to sliced fruit; add sugar and boil 
two hours. Skim thoroughly. 

NO. 69. ORANGE MARMALADE. Mrs. E. 
M. Warren, 1535 Newton street, Los Angeles. 
Slice six oranges and three lemons in quar- 
ters, then cut opposite way very thin, re- 
jecting the ends. Add same amount of water as 
you have sliced fruit and boil until the skins 
are soft. Remove from fire and add one and 
one-half times as much sugar as you have 
fruit, then cook until it jells. This is very 
fine and can be made in about three hours. 

NO. 70. ORANGE MARMALADE. M. L. 
H., Redlands, Cal. Allow pound for pound of 
fruit and sugar. Pare the thin yellow part 
of the peel from half of the oranges, and cut 
the yellow rind into shreds; boil this in three 
waters and set it aside. Grate the yellow 
rind off of the rest of the oranges, throwing 
away every bit of the thick white inner skin. 
Quarter all the oranges and take out the 
seeds, if any. Chop or cut fruit into small 
pieces; drain all the juice that will come 
away without pressing, over the sugar; heat 
this, stirring until the sugar is dissolved, add- 
ing a little water, unless the oranges are 
quite jucy. Boil and skim five or six minutes; 
put in the boiled shreds and cook half an 
hour, stirring enough to keep from burning; 
when cold put in small jars and press bran- 
died tissue paper down over them, then seal. 

NO. 71. ORANGE MARMALADE. Char- 
lotte Whytock, 561 Crocker street, Los Angeles. 
Cut the rind very thin from the oranges; cut 
in thin strips and cook half an hour in a 
quart of water. While the rind is cooking 
separate the white part from the orange; then 
cut the oranges and press the juice through a 
cloth to keep the pulp back; add the above 
to the juice, and measure one cup of juice 
, to a heaping cup of sugar; let this cook for 
half an hour; skim once in a while. Any 
quantity of fruit can be used. 

NO. 72. ORANGE MARMALADE. Mrs. 
Antony, 154 S. Anderson street, Los Angeles. 
Take twelve oranges; peel and boil the peel 
in two waters, then proceed as follows: 
Squeeze out the juice of the oranges, two 
cups; add white sugar, two cups; orange 
peel, previously boiled, one cup. If preferred 
cut the peel in strips. Boil all together one 
hour. If this recipe is followed out to the 
letter you will have the genuine article. Do 
not skim until it is ready to pour in glasses. 

NO. 73. ORANGE MARMALADE. S. A. 
Bullis, Dolgeville, Cal. Slice two oranges 
and two lemons very thin; add three pints of 



water; boil three-quarters of an hour hard; 
then take equal parts of sugar and fruit and 
cook until it jells. 

NO. 74. ORANGE MARMALADE. Mrs. F. 
S., Los Angeles — Fruit will jelly more satis- 
factorily if made in small quantities. I never 
make more than the following at one time 
and I have excellent results: Take three or- 
anges (not quite ripe) and one lemtn. Slice 
very thin, discarding the blossom end, and the 
thick seed end. Place in a bowl and pour over 
it three pints of cold watar lie', stand for 
twenty-four hours. Then boil in a porcelain 
kettle until very tender (one and one-half 
hours.) Let stand for twsnty-four hours. 
Then to every cup of fruit and liquid 
add one cup of best cane sugar and boil 
briskly for about one hour. Try a little before 
removing from fire, and the minute it jslls, re- 
move and fill glasses dry and hot. Let stand 
for 2 days before sealing. This is delicious 
and of a light amber color. 

NO. 75. ORANGE MARMALADE. Mrs. I. 
S. Goldman, 207 East Twenty-Seventh street, 
Los Angeles, Cal. — Take twelve navel oranges, 
peel and save half of peelings; add peeling of 
one lemon; parboil peelings, throwing off water 
three times. In third water boil until tendsr, 
drain and chop fine. Crush fruit fine, removing 
hard, pulpy substance and add juice of one 
lemon; place in preserving kettle with peelings; 
waigh and add double the amount of granu- 
lated sugar. Boil half hour. 

NO. 76. ORANGE MARMALADE. Lizzie A. 
Graves, Ontario, Cal. — Take fine navel oranges 
and one lemon, cut off the thick end of or- 
anges, then cut in thin slices. Then to each 
pound of sliced fruit add three pints of cold 
water. Let it stand uncovered twenty-four 
hours; then put over a hot fire and boil rap- 
idly forty-five minutes. Take off and let stand 
another twenty-four hours. Now again weigh 
and add to each pound, one and ona-half pounds 
sugar and juice of one lemon; then boil rap- 
idly forty-five minutss, then it is ready to put 
in glasses. 

NO. 77. ORANGE MARMALADE. Anna 
Healton, Covina, Cal.— Take six oranges and 
one lemon; slice very thin; to each pound 
sliced fruit add three parts cold water and 
let stand twenty-four hours. Then boil forty- 
five minutas briskly. Let stand twenty-four 
hours longer, Now weigh and to each pound 
add one and one-half pounds sugar; add juice 
of one lemon, then boil forty-five minutes very 
hard. 

NO. 78. ORANGE MARMALADE. Mrs. 
George Huckaly, 261 Hilton avenue, Redlands, 
Cal.— Take one dozen oranges, wash and with 
a sharp knife slice off and throw away each 
end of the orange, down to the pulp, so as to 
have as little peeling as possible. Cut length- 
wise into quarters; cut out white center; rs- 



COOKING AND OTHER REClFES. 



83 



move all seeds; then slice crosswise as thin as 
possible; be careful to save all the orange 
juice. Add two lemons treated the same as the 
oranges, also the sliced pulp of three lemons. 
To each pound of sliced fruit add two pints 
of cold water; cover carefully and set away 
twenty-four hours; then cook all together until 
tender; set away twenty-four hours. On third 
day weigh and to each five pounds add three 
pounds sugar; cook until it jellies; if cooked 
too long makes fruit dark and stiff. One dozen 
oranges and five lemons make about six quarts. 

NO. 79. ORANGE MARMALADE. M. F. 
H., Redlands, Cal.— Take five oranges and one 
lemon; remove and chop all peel from or- 
anges and lemon. Slice or cut up fruit. To 
each pound fruit (chopped peel included,) add 
three pints water; let stand uncovered twenty- 
four hours; boil forty-five minutes. Stand 
again twenty-four hours. Add juice of sec- 
ond lemon; weigh and to each pound of fruit 
add one and a half pounds sugar. Boil forty- 
five minutes. (No bitter taste, but delicately 
jellied.) 

NO. 80. ORANGE MARMALADE. Mrs. A. 
P. Ellis, San Dimas, Cal.— Take twelve or- 
anges and two lemons. Slice the fruit very 
thin with sharp knife, rejecting the ends; to 
each pint of fruit add one quart of cold wa- 
ter; let it stand twenty-four hours. On sec- 
ond day boil until all is very tender; let it 
stand another twenty-four hours. On third 
day to each pint of boiling fruit add oni 
pound sugar; boil until transparent, or three- 
quarters of an hour. 

NO. 81. ORANGE MARMALADE. S. A lie* 
La Rue, 294 Riverside avenue, Riverside. 
Cal. — Washington navels are the best for 
marmalade, and firm fruit, of medium siz* 
should be selected. Slice six oranges and two 
lemons, let stand over night m two quarts 
of water. (The slicing is an important part; 
use a very sharp knife, slice off the thick 
ends and discard, then cut in halves lonei 
tudinally; by resting the flat side on a plat" 
each half may be held and easily sliced, mak- 
ing half circle pieces which are very prettv 
in the finished marmalade.) In the morning 
boil the fruit and water forty minutes, then 
add five pounds sugar, previously warmed, 
and boil rapidly twenty minutes longer, a 
little longer or less time boiled will make it 
stiff or thin as preferred. When oranges are 
very ripe an improvement is made by using 
the juice of two more oranges and that or 
six lemons. 

NO. 67. CANNED PEACHES. Mrs. 
Charles P. Hays, Long Beach, Cal.— Fill 
clean glass jars with peeled and stoned 
medium-sized peaches. (They pack to better 
advantage pit side down.) Put rubbers on 
jars, then lay an extra half peach on the 
top. Pack the fruit in tightly to allow for 



shrinkage. Pour into the jar a syrup made 
by bringing to the boiling point sugar and 
water in proportion of two cups water to 
one cup sugar. Lay the tops on jars; set 
jars into dry dripping pan and set pan In 
a moderately warm oven; cook until tiny 
bubbles are rolling up all around inside the 
jar. Seal tops on tightly. 

NO. 71. CHERRY MARMALADE. Miss 
C. Hernstein, 2302 Budlong avenue, Los An- 
geles— To three pounds sweet and one pound 
sour cherries allow two pounds sugar. 
Weigh the cherries when stemmed and 
pitted. Make a syrup of the sugar, add 
cinnamon bark and cloves; put in the sweet 
cherries first, adding the sour ones half hour 
after, boil down thick, cover with brandied 
paper. 

NO. 87. CRYSTALLIZED CITRON. Mrs. A. 
F. Bates, Ontario, Cal.— Pick citron when 
turning from green to yellow; cut in halves, 
taking out seeds and pulp; place in strong 
brine for not less than three weeks, in a 
stone crock; at the end of this time place in 
clear water, changing it every day until all 
salt and bitter taste is removed. Cook in 
clear water until very tender, then put the 
citron back in stone crock and pour over it a 
thin syrup, boiling hot, pouring it off and 
boiling every day or two, adding sugar each 
time until citron is thoroughly saturated with 
heavy syrup. Then place on platters, filling 
each hollow center with syrup. Stand in th« 
sun until crystallized. Orange peel prepared 
in the same way is excellent. 

NO. 36. CURRANT JELLY, Mary S. 
Welch, San Diego, Cal.— Use currants two- 
thirds ripe; crush, strain through flannel or 
thick cotton. Use one pint sugar to pint of 
juice. Do not cook. Fill glasses, set in sun, 
cover with netting. Very fine. 

NO. 97. FIG FARCIE. Miss C. Hernstein, 
2302 Budlong avenue, Los Angeles— (A fasci- 
nating idea from the Orient.) Take largest 
and finest figs to be had; open with small, 
sharp knife, as skin is generally tough, and 
fill with halved English walnuts, blanched al- 
monds, Brazil nuts, pistachios, candied cher- 
ries, bits of Angelica, pieces of candied gin- 
ger and bamboo, the last tit-bit to be had in 
the Chinese shops. Use small bits of the 
stuffing. Mass on a glass dish for serving. 

NO. 106. GUAVA JELLY. Mrs. Charles P. 
Hays, Long Beach, Cal.— Fill a medium-sized 
stone jar (about eight quarts) with guavas, 
not too ripe; set jar and contents into a pan 
of boiling water; cook until fruit is tender; 
squeeze all the juice you can through a 
jelly-bag; boil juice ten minutes; add sugar 
in the proportion of five cups sugar to six cups 
juice and boil ten minutes longer. Boil, don't 
simmer. Makes firm, beautiful and delicious 
jelly. 



84 



COOKING AND OTHER RECIPES. 



NO. 118. LIME PRESERVES. L. Shields, 
Box 355, Los Angeles.— Lay limes in salt and 
water strong' enough to bear an egg, closely- 
covering them until warm weather is over; 
cut them enough to get out all seeds, and 
place in cold water for one day, changing 
the water often, so as to remove all the 
salt; boil in water in which soda has been 
added in the proportion of one teaspoonful to 
six quarts water, till tender enough to put 
a straw through; then soak again in cold water 
one day, changing the water often. To each 
pound of fruit allow two and a half pounds 
white sugar and three pints water. Boil the 
syrup fifteen minutes, put the fruit in, cook 
five minutes, remove, put into jars, let the 
syrup cook fifteen minutes longer, then pour 
over fruit. They will keep several years. 

NO. 37. ORANGE MARMALADE. Mary 
Stone Welch, San Diego, Cal.— Twelve fine 
thin-skinned oranges, not quite ripe; six 
lemons; wash well; slice thin; throw away 
thick ends. Soak in one gallon water thirty- 
six hours. Boil in granite until skin is ten- 



der. Add eight pounds white sugar. (Better 
cook now in two kettles.) Cook rapidly until 
thick enough to jell, when cool. Watch closely 
toward last. If you like bitter taste, soak 
seeds and add water. Makes from five to 
six quarts. 



NO. 157. WATERMELON AND CITRON 
PRESERVE. Mrs. H. P. Augustine, Coal- 
inga, Cal. — Pare off green skin of watermelon 
and outer skin of citron, cut all in pieces; 
allow two parts of melon to one of citron; 
soak the fruit in mild salt water over night; 
in the morning wash well and put on to boil 
till tender, then take them out with a 
skimmer and use to each pint of the water a 
pound and a half of sugar. Add the beaten 
white of one egg to each quart of syrup, and. 
the juice of one lemon to each quart of 
syrup; boil the syrup till it is thick enough to 
hand in a drop from the point of a spoon; 
fill glasses with the fruit and cover with 
syrup. These preserves are better after stand- 
ing a while, and are as clear as crystal. . 



EGGS. 



NO. 56. APPLE OMELET. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles- 
Separate four eggs, beat whites to stiff 
froth, add the yolks and beat again, adding 
gradually two tablespoons powdered sugar. 
Have ready an omelet pan in which you 
have melted a tablespoon of butter; put in 
the mixture. When it begins to thicken 
spread over a layer of apple sauce, fold, 
turn out and serve at once. 

NO. 59. BAKED EGGS A LA MARTIN. 
Miss C. Hernstein, 2302 Budlong avenue, Los 
Angeles— Put two tablespoons butter and two 
of flour in a saucepan; rub together and add 
a pint of milk; stir until boiling; add a level 
teaspoon of salt, a saltspoon of pepper. Cover 
the bottom of a baking dish with one-half 
this sauce, break into it six or eight raw 
eggs, cover with the remaining half of the 
sauce. Dust thickly with grated cheese, 
place in a pan of water and then in the 
oven to bake for ten or fifteen minutes. 

NO. 31. BREAKFAST EGG-NEST. Toast 
squares of bread quite brown, say four inches 
square. Beat the whites of eggs (as many 
as persons to be served, or one for each square 
of toast) until stiff; place this on the toast, 
leaving an empty ring center, into which 
put the unbeaten or whole yolk of an egg. 
Place toast n oven long enough to cook the 



egg soft. The white thus stands up stiff as 
the nest. Serve immediately on garnished dish, 
or serve each on separate side dish. 

NO. 91. DIXIE EGG DISH. Mrs. J. M. 
Reed, 5822 Monte Vista street, Highland Park 
—Cut four hard-boiled eggs into thin slices, 
place in a baking dish with alternate layers 
of grated cheese, sprinkle with a shake or 
two of red pepper, a salt-spoonful of salt 
and a dash of nutmeg, sprinkle the top with 
grated bread and dot over with butter. Bake 
till a rich brown. 

NO. 33. ECONOMICAL OMELETTE-HASH. 
Cut into squares or bits, all cold meats on 
hand (beef, veal, mutton or pork, or all.) Beat 
two eggs well; into this stir a quantity of milk 
(sufficient to mix nicely the other ingredients;) 
season; then put in the meats and pieces of 
stale bread cut into good-sized squares, to 
prevent becoming too soft; mix all well, put 
into hot skillet with a little butter; cook until 
lower side is browned, then turn. If de- 
sired, it may be "scrambled" in turning. 
This we found an excellent way to use what 
might have been lost, and makes an appetizing 
breakfast dish. 

NO. 92. EGGS BAKED IN TOMATO 
SAUCE. Miss G. Smyth, Ontario', Cal.— Strain 
one pint tomatoes, add seasoning, pepper, salt 
and a little onion juice and boil; then pour 



COOKING AND OTHER RECIPES. 



85 



onto buttered platter. Carefully break six 
egg's Into this and put in oven until eggs are 
set. 

NO. 95. EGG CHOPS. Mrs. G. Dam- 
browski, 339 West Vernon avenue, Los An- 
geles. (Original.)— Boil five eggs, remove 
shells, rub yolks through sieve and chop 
whites, not making them too fine. Put in 
double boiler over fire one cup milk, rub to- 
gether one tablespoon butter with two of 
flour, add a beaten egg, mix a little of the 
warm milk with the mixture before stirring it 
into boiling milk; season with salt and pepper 
and stir until thick. Take from fire and when 
cold enough to handle mold into chops shapes; 
roll in a beaten egg and bread crumbs and 
fry in deep fat. SAUCE: Strain a can of 
tomatoes through sieve and thicken with corn 
starch, add butter, pepper and salt, then pour 
over chops. 

NO. 93. EGGS IN BLOOM. Mrs. W. D. 



Gard, 1907 East Second street, Los Angeles- 
Prepare enough deviled eggs; cut the white 
through the round way, to cover a plate, then 
let them stand while the fancy part is being 
prepared. Take large, medium and small crisp 
lettuce leaves and form a green rose by 
placing the large leaves on a plate first, 
then the medium ones, and last the small 
ones so that when the eggs are set on, open 
part up, the center will be higher than the 
outer edge. For each half of egg take one 
small, bright red radish and make a flower of 
it by taking a small, sharp knife and cutting 
the peel down into sections and carefully 
separate the peel from the radish, about half 
way down the radish, and turn back to form 
petals. Six or eight petals, according to the 
size of the radish, and place one radish upon 
each half of egg, which makes a dish both 
pleasing to the eye and palate. A clear glass 
plate adds to the attractiveness of this dish. 
Original. 



FISH AND FOWL. 



NO. 60. BAKED SALT MACKEREL IN 
CREAM. Miss C. Hernstein, 2302 Budlong 
avenue, Los Angeles — Freshen a good-sized 
mackerel for twenty-four hours in water, 
skin side up, then put -it in a baking pan 
flat, with the skin side down. Pour over it 
a large cup of cream or milk, bake in a 
moderately hot oven one-half hour, or until 
it is a nice brown. Five minutes before 
serving add more cream. Serve as soon as 
the cream is heated, pouring it over the 
mackerel after it is on the platter. 

NO. 73. CHICKEN CROQUETTES. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles- 
Chop sufficient cold boiled chicken to make 
one quart; add to it two level teaspoons salt, 
two tablespoons chopped parsley, a quarter of 
a grated nutmeg, a tablespoon of grated onion 
and a saltspoon of red pepper, mix thoroughly. 
Put over the fire a pint of milk, add to it 
rubbed to a smooth paste two tablespoons but- 
ter and flour, stir until smooth and thick; 
add the chicken, mix well and turn out to 
cool; when cold form into croquettes, dip in 
egg, roll in breadcrumbs and fry in hot fat, 
serve plain or with peas. 

NO. 72. CHICKEN CROQUETTES. Mrs. L. 
Smock, 1510 Vermont avenue, Los Angeles- 
Two cups cold boiled chicken chopped fine, 
two tablespoons butter, one large tablespoon 
flour, half pint milk, one dozen mushrooms 
chopped, salt and white pepper to taste. Rub 
butter and flour together, put them in small 
saucepan over fire, stir constantly; as soon 
as they begin to bubble, stir Into them slowly 



the milk previously heated. To this sauce add 
the chicken, mushrooms, and seasoning. Take 
from fire and turn out on platter. When cold 
shape the mixture into small croquettes with 
the hands, roll them in fine cracker crumbs, 
then in the beaten yolk of egg, then in crumbs 
again, fry in deep lard a crisp brown. If 
followed carefully the centers will be soft 
and creamy, the outside firm and brown; will 
keep several days in cool place; put in warm 
oven a few minutes before serving. 

NO. 74. CHICKEN IN BASKETS. (Orig- 
inal.) Emilia Lundberg, 2400 South Flower 
street, Los Angeles — Cut slices of stale bread 
one inch thick, cut into rounds with biscuit 
cutter. With a smaller cutter mark a circle 
within and remove the bread to the depth of 
half an inch, dip into beaten eggs, sift pow- 
dered cracker over them and boil in deep olive 
oil, delicately brown; lay them on brown 
paper to absorb the grease, then arrange upon 
a hot platter, and fill them with creamed 
chicken, made of two tablespoons butter, three 
tablespoons flour, one cup milk, one-half tea- 
spoon salt, a few grains pepper and one and a 
half cups cold cooked chicken cut in dice. Put 
butter in sauce pan, stir until melted and bub- 
bling; add flour mixed with seasonings, and 
stir until thoroughly blended. Pour on gradu- 
ally the milk, stirring until well mixed, when 
smooth and glossy add the chicken; cook two 
minutes. Have the bread baskets hot, fill 
with the mixture, garnish with parsley and 
serve at once. The baskets can be prepared 
also by spreading the bread lightly with but- 
ter and browned in the oven. Chicken and 



36 



COOKING AND OTHER RECIPES. 



turkey are best, but any kind of meat, fish 
and vegetables can be used. A nice way to 
use left-overs. 

NO. 76. CHICKEN POT PIE DUMPLINGS. 
Mrs. N. S. Alline, Lamanda Park, Cal.— Take 
a good, fat fowl a year old, joint and boll 
until tender, season to taste with salt; if fowl 
is fat no butter will be necessary, if not, 
make rich with butter. Have sufficient broth 
to more than cover chicken as the dumplings 
will absorb broth. Take a quart of best flour, 
put into sieve with one-half teaspoon salt, 
three teaspoons baking powder, and sift all 
together into an earthen bowl. Take butter 
size of two English walnuts and mix thor- 
oughly. Then add one pint sweet milk and 
stir with spoon until mixed; if it seems sticky 
add a little more flour, let the chicken stop 
boiling, set off the fire a few moments, then 
return to stove again and drop the dumplings 
in by the spoonful on top of chicken in the 
kettle. This will prevent the dumplings from 
getting heavy. Cover kettle tight and let 
them boil twenty-five to thirty minutes, brisk- 
ly, but not hot enough to burn; watch closely; 
serve immediately when cooked. 

NO. 84. CHOWDER, FISH OR CLAM. 
(For six persons.) One-quarter pound clear 
salt pork; fifty hard-shell clams, or head and 
shoulders of cod or other fish; six good-sized 
potatoes, six onions, six tomatoes, half-pound 
of pilot bread or other hard biscuit, clove of 
garlic. To prepare, cut pork into dice pieces, 
slice potatoes not in ice water, slice onions 
and tomatoes, break crackers in small 
pieces; chop clams fine, saving all juice. 
Fish cut into small pieces, retaining the 
bones. To prepare for cooking, put the dices 
of pork into the chowder pot and fry brown, 
remove them, but allow the fat to remain. 
Put a layer of crackers in the bottom of the 
pot, cover with a layer of clams, then one of 
potatoes, one of onions and one of tomatoes; 
repeat the layers until ingredients are used 
up. SEASONING: On each layer add some 
salt, red pepper or paprika, a pinch of ground 
cloves, a leaf of mace, pinch of celery seed; 
on top layer two bay leaves and a mashed 
clove of garlic— a chile if desired. Fill pot 
with clam juice to top of ingredients, or with 
water if fish be used. Place pot on small fire 
and allow it to only simmer for one or two 
hours, afterward let it boil slowly, occa- 
sionally stirring toward the last. Serve with 
slice of lemon and glass of sherry. If fish is 
used, remove all bones before serving. 

NO. 79. CODFISH CAKES. Mrs. N. S. 
Ailing, Lamanda Park, Cal.— Get sweet, 
thick, white codfish, take piece about four 
inches square; take about four good-sized po- 
tatoes, peal and cut four times, place in a 
kettle of boiling water, then lay the fish whole 
on top; cover and when potatoes are tender 
the fish has cooked sufficiently. Drain water 



from potatoes and mash; pick codfish fine, 
free from bones, chop fine, then mix potatoes, 
fish, butter size of egg, and one well-beaten 
egg. Mix with hand until it is creamy and 
light; make in little cakes and dust with 
flour; now fry in a kettle of hot lard, same 
as fried cakes, to a rich brown. Serve hot 
with butter. 

NO. 88. CUBAN, OR ROYAL PIE. M. P. 
de D., Los Angeles — One and one-half pounds 
flour, one-half pound granulated sugar, one 
pound lard, one-half pound butter, four eggs, 
one-half glass Madeira wine, one-half tea- 
spoon salt. Mix thoroughly in bowl and place 
on ice a while. Put flour on pasteboard and 
roll mixture; put in agate pan not too deep — 
part of paste in bottom of mold one-half inch 
thick; brown in oven; cool; put raw paste 
around mold, then add filling. FILLING: 
Cut chickens in pieces as for fricassee, boil In 
salt water until very tender and remove bones. 
Tomato sauce, hashed onions, bell peppers or 
pimiento morones, chicken liquor, and mix; 
let all boil together; add olives, blanched 
almonds and raisins; cayenne, salt and pep- 
per to taste, them add chicken; boil all to- 
gether; cool, then fill pie and use rest of paste 
to cover pie. 

NO. 90. DEVILED SHRIMPS. Miss C. 
HERNSTEIN, 2302 Budlong avenue, Dos An- 
geles — For each can of shrimps use one table- 
spoon butter, two tablespoons flour, two cups 
creamy milk and three hard boiled eggs. Melt 
butter, add flour and stir till smooth; add 
milk and when it begins to thicken the eggs 
put through a sieve. Remove the intestines 
from shrimps, cut up with a silver knife, add 
to sauce, season with paprika, a tablespoonful 
chopped parsley and a few drops of onion 
juice. Put mixture in ramequins, cover with 
buttered bread crumbs and brown in quick 
oven. Serve with water cress. 

NO. 32. DUCK WITH CRANBERRY 
JELLY. Mary Stone Welch, San Diego, Cal.— 
Wash duck in strong salt and water; stuff 
with bread crumbs, chopped onion, season 
well. Do not make too wet; do not pack 
stuffing. If duck is old, steam until tender, 
then roast, basting with butter and water. 
If young, cover in oven until tender, then 
brown. One quart cranberries, one pint sugar t 
one-half pint water. Boil; put through gran- 
ite collander; put away in glasses. Will keep 
a long time; Jells quickly; never fails. 

NO. 94. ESCALOPED OYSTERS, Miss 
Mary Stone Welch, San Diego, Cal.— One 
dozen fresh, medium-s5zed oysters. Examine 
for bits of shell. Rinse carefully. If large 
ones are used cut with sharp knife once across. 
Butter baking dish, cover bottom with dried 
bread crumbs. Medium fine layer of oysters 
next, salt and pepper, melted butter; next 
layer crumbs, then oysters and season. Fin- 
ish with crumbs. Use no moistening. Cover, 



COOKING AND OTHER RECIPES. 



87 



bake ten minutes in hot oven; uncover, brown, 
very light. Not common. Serve cold slaw 
with dressing, sugar, lemon, salt. 

NO. 98. FT LET OF HALIBUT. Miss Clara 
Marx, 1016 Grattan street, Los Angeles — Wipe 
a slice of halibut, weighing one and one-half 
pounds, and cut into eight filets. Melt one- 
fourth cup butter and add one-fourth tea- 
spoon salt, one-eighth teaspoon pepper, two 
teaspoons lemon juice and a few drops onion 
juice. Take up each filet separately with a 
fork, dip in seasoned butter, roll, and fasten 
with a wooden toothpick. Put in shallow pan, 
dredge with flour and bake in a hot oven 
twenty minutes. Remove skewers, arrange on 
hot serving dish, pour around a chile sauce 
and garnish with slices of lemon and sprigs 
of parsley. 

NO. 99. FISH CUTLETS WITH TOMATO 
SAUCE. Miss C. Hernstedn, 2302 Budlong 
avenue — Take any large, firm fish; bone, skin 
and slice into cutlet shape; sprinkle with pep- 
per and salt; dip each cutlet first in grated 
crackers, then in sweet milk and egg beaten 
together, and again in the cracker meal. Fry 
in hot butter. Arrange on a dish and pour 
tomato sauce around the cutlets. Serve very 
hot. 

NO. 102. FRIED CHICKEN. Mrs. Lee R. 
Matthews, 720 West Crow avenue, Pomona, 
Oal.— Dress and joint a nice plump, young 
chicken. Put in frying pan equal parts of 
either lard or drippings and butter; let get 
smoking hot and then put in chicken rolled 
in flour, salt and pepper to taste; cover closely 
and brown quickly on both sides, then slip to 
back of range and cook slowly for three-quar- 
ters' of an hour; remove to hot platter and 
make a cream gravy as follows: Put two 
tablespoons of flour in grease and stir till 
smooth, then add one pint of rich milk and 
stir until it thickens. 

NO. 103. GAME PIE, Miss C. Hernstein, 
2302 Budlong avenue, Los Angeles— Boil one 
cup rice in plenty of water for half an hour, 
drain and add half a cup of milk, a teaspoon 
of salt, a isaltspoon of pepper and a tablespoon 
of butter; beat and mix well. Cut the birds 
in halves or quarters, according to size; put 
them in a baking dish, season with salt, pep- 
per, chopped onions and chopped parsley; rub 
together two tablespoons butter and two of 
flour, add a pint of water or stock, stir until 
boiling, add a teaspoon Worcestershire sauce 
and one of salt. Pour this hot over the game; 
cover with a crust of rice; brush with milk; 
bake in moderate oven one hour. 

NO. 27. IMPROVED CLAM CHOWDER. 
Mrs. Catharine H. Pickett, 1314 Faxon street, 
Superior, Wis.— Peel and slice four medium- 
sized potatoes very thin, boil in a very little 
water with a lump of butter the size of an 
egg. When the potatoes are almost boiled to 



pieces, add one finely-minced onion and the 
liquor from one can of clams. Let boll tor 
five minutes, when the clams and one quart 
of rich milk should be added and the whole 
brought to a boil. Set the stewpan back where 
the milk will not scorch, season with salt and 
pepper, mixing them well through the chow- 
der. Put on enough large milk crackers to 
cover the top of the chowder, pressing them 
down with a spoon so that the milk will 
moisten them. Serve hot in bowls with one 
cracker in the center of each helping. This 
recipe has pleased many who do not wish to 
eat pork. (Original.) 

NO. 121. MARBLED CHICKEN. Miss C. 
Hernstein, 2302 Budlong avenue, Los Angeles. 
Chop fine cold salt beef tongue, cut the meat 
from a three-pound boiled chicken, season the 
tongue with pepper and nutmeg, and the 
chicken with salt, pepper and celery seed. 
Select a Boston brown mold or square bread 
pan; put in a layer of tongue, then a layer 
of chicken, a thick sprinkling of parsley, a 
layer of sliced hard-boiled eggs, then another 
layer of tongue and so on until the ingredients 
are used. Cover one-half box of gelatine with 
one-half cup cold water, soak fifteen minutes, 
add a pint of boiling water, stir until gela- 
tine is dissolved, add the juice of a lemon, a 
teaspoon salt and a dash of red pepper; pour 
this over the meat and with a skewer make 
holes here and there, allowing the gelatine 
to go to the bottom of mold; stand aside over 
night and serve on lettuce leaves with may- 
onnaise dressing. 

NO. 126. MOLDED CHICKEN AND AS- 
PARAGUS SAUCE. (Original.) Mrs. A. L. 
Parsons. -^Boil gently one chicken until very 
tender, adding small onion, salt and bay leaf; 
take from bones and run through meat grinder: 
then add one-half cup bread crumbs, dash of 
cayenne pepper, one-third teaspoon curry pow- 
der and one tablespoon minced parsley, and 
lastly the well-beaten yolks of three eggs, 
with enough chicken broth to make quite 
moist. Bake fifteen minutes in a good oven 
in buttered cups set in a pan of hot water. 
While baking make a plain cream sauce of 
flour one tablespoon, the same of butter 
stirred into one-half pint rich milk; to this 
add the cooked tips of three bunches of aspara- 
gus. Unmold chicken in center of large plat- 
ter and pour sauce around it, serving while 
hot. 

NO. 134. PRESSED CHICKEN. Maryane 
Kathrine Miller, 2323 Leoti avenue, Los An- 
geles—Put two cleansed < nickens into boiling 
water, add a little nutmeg, salt, pepper, one 
bay leaf, two cloves, one-half onion. Boil 
down until two cups of stock remain, and 
chickens are done; then remove skin and 
bones: soak one-quarter box gelatine in one-half 
cup cold water. Have a lump of butter In fry- 
ing pan, add the chicken shredded, and then 



ss 



COOKING AND OTHER RECIPES. 



strain broth and salt, pepper, gelatine, one-half 
teaspoon sage, a little juice, rind of lemon. 
Have three hard-boiled eggs ready and put 
lengthwise in a small pan, fill in the meats, 
;et stand until hardens. Soup meats will an- 
swer. 



NO. 138. ROAST DUCK. Mariane Kathrine 
Miller, 2323 Leoti avenue, Los Angeles— Clean 
thoroughly a duck and stuff with the follow- 
ing; Two cups stale bread crumbs, moistened 
with one cup of stock, one chopped onion, one 
cup mixed celery, one ana one-half teaspoon 
salt, one-half small teaspoon cayenne, large 
lump butter, one-half cup cracker crumbs. 
Mix thoroughly. Twelve pieces celery three 
inches in length, sprinkle with cayenne pepper 
and stuff after dressing. Roast one and one- 
half hour till done and a crisp yellow. Serve 
with gravy made of the following; Chop the 
grizzles and roast in the same pan with the 
duck, when done thicken the gravy with one 
tablespoon flour and one-half cup cream. Gar- 
nish with parsley. 



XO. 141, SALMON CROQUETTES. Mrs. C. 
C. Norton. 1407 Girard street. — Remove bones 
from one pound can salmon, mince in small 
bits with oil; add one-half cup bread crumbs, 
one egg and dash of pepper. Make in small 
cakes, fry in butter until brown. Serve hot. 



XO. 49. SALMOX TURBOT. Mrs. E. A. 
Franklin, Anaheim, Cal. — One can salmon pick- 
ed fine, half cup flour mixed to a paste with 
a littlet cold milk; stir one pint of hot milk 
into the flour, add two well-beaten eggs. 
Season with salt and a dash of Caysnne pep- 
per. Put the salmon in a well-buttered dish 
with a lump of butter the -size of a walnut. 
Bake three-quarters of an hour in a hot oven. 
Serve with baksd potatoes. 



XO. 143. SARDIXES IX BREADSHELL3. 
Miss C. Hernstein, 2302 Budlong avenue, Los 
Angeles. — Cut inch-thick slices of bread with 
a round cutter two inches in diameter; scoop 
out a little cavity on each and fry them a 
delicate brown in hot butter; melt one round 
tablespoon of butter in a saucepan, add one 
level teaspoon of flour and when mixed, add 
one-half cup of barley water and stir until 
thick and smooth. Add one teaspoon of es- 
sence of anchovy or any favorite table sauce, 
a little salt and a shake of cayenme; remove 
the skin and bones from one dozen sardines, 
mash them to a paste with a fork, adding the 
sifted jolks of two hard-boiled eggs and 
lemon juice to taste; fill the breadshells with 
the mixture, arrange then on a hot dish and 
pour the hot sauce over and around them. 



NO. 48. SALMOX LOAF. Mrs. Catharine 
H. Pickett, 1314 Faxon street, Superior, Wis.— 
(Most excellent for picnics or sliced for tea. 
Lay the slices on a platter, using a garnish 
of lettuce leaves.) One-pound can best sal- 
mon, four eggs, one cup bread crumos, one- 
half cup milk or thin cream, salt ana pepper 
to taste, two. tablespoons melted butter. After 
removing all bones from the salmon, re- 
turn to it the liquid which covered It when 
in the can and mix the mass to a smooth 
paste; add the bread crumbs, milk, well- 
beaten eggs and seasoning and mix thoroughly 
and place in a well-buttered tin, pouring the 
melted butter over the top. An oblong tin 
such as is used for baking single loaves of 
bread makes a loaf which will slice to advan- 
tage. Bake in a slow oven until the top 
puffs up. Cool before slicing. (Original.) 



NO. 47. SALMOX LOAF. Madge Cum- 
in ings, Santa Paula, Cal.— Take one can of 
salmon, half cup bread crumbs, one well- 
beaten egg, one cup milk, piece of butter size 
of egg, salt and pepper to taste. Mix and 
put in a greased pan and bake in oven aoout 
ten minutes. 



XO. 144. SAUCE FOR ROAST QUAIL, 
CROQUETTES OR CHICKEN. Mrs. Helen 
Magee, 122 Xorth Johnston street, Los An- 
geles — Heaping tablespoon butter, tablespoon 
sifted flour, rub well together; one-half pint 
broth or water, two teaspoons mushroom, two 
teaspoons catsup, two tablespoons cream, two 
teaspoons lemon juice; put on to boil, stirring 
well; >add yolks of two eggs, beaten light 
constantly stirring, never allowing to boil (or 
it will curdle.) "When thick enuogh, serve or 
place in hot water until wanted. 



XO. 147. SMOTHERED CHICKEX. Mrs. N. 
T. Johnston, care L. J. Rose, Oxnard, Cal. 
Take two chickens from six to ten months 
old, dress nicely and split down the back; 
butter well inside and out, and rub salt, pep- 
per and flour thoroughly, also the tiniest bit 
of ground thyme; put in a baking pan with 
a pint of water and two slices of bacon. Cover 
pan closely with another pan, make it tight, 
then bake slowly for an hour, or until done; 
take cover off pan and brown quickly in hot 
oven. Take out chickens, add a pint of cream, 
or a little flour rubbed in some butter with 
milk will be almost as good. Serve with 
beaten biscuit and lettuce salad. 



COOKING AND OTHER RECIPES. 

MEATS AND STEWS. 



89 



NO. 63. BRUNDRICK'S STEW. Mrs. A. 
W. Jasper, 717 San Julian street, Los An- 
geles — Fry ten cents' worth round steak in 
hot butter and lard; when nicely browned 
on both sides slice half of good-sized onion 
into frying pan with steak, browning it; add 
enough boiling water to cover steak and let 
stew very slowly for thirty or forty-five 
minutes; then scrape three or four carrots 
and cut in two lengthwise; put them in pan 
with steak, also two or three small potatoes 
cut into pieces about size of walnut. Let 
stew until all are tender, leaving sufficient 
water for nice gravy; thicken with flour, 
add salt and pepper to taste, and a little 
Worcestershire sauce if desired. This is suf- 
ficient for four or five persons. 

NO. 75. CHICKEN, MUTTON AND BEEF 
BROTH. Miss C. Hernstein, 2302 Budlong 
avenue, Los Angeles — Place pieces of either in 
a pan, sprinkle with salt, pour over them a 
quart of cold water; place on fire, bring water 
to a simmer, keep it there an hour and a 
half, add a clove and herbs if palatable, 
strain through linen cloth. 

NO. 29. DIGESTIBLE DUMPLINGS. (Orig- 
inal.) Miss Evelyn Dooly, 623 Court street— 
For chicken or mutton stew or any kind of 
boiled meat, to serve six to eight persons. 
One well-beaten egg, pinch of salt, pinch of 
sugar, small cup sweet milk, dessert spoon of 
soft butter, two large teaspoons best baking 
powder, sifted through a pint of flour, adding 
enough more flour to make a stiff dough. Do 
not touch with the fingers. Drop in small 
tablespoonfuls into the kettle of boiling meat 
eight minutes before ready to serve. Do not 
allow steam to escape. They will absorb much 
liquid and require plenty of room to rise. 
Any "left over" are very nice sliced cold, 
fried in a little butter and served with a sweet. 

NO. 96. FAMOUS STEW (original.) Mrs. 
George Briggs, Needles, Cal. — Put short ribs 
of beef in stew pan with little butter, allow 
them to brown nicely on all sides, then add 
one onion, sliced fine, and one can tomatoes. 
Put on the back of range and simmer for 
about two and one-half hours, then add one 
can French peas and one can mushrooms. As 
soon as it boils up again add a little flour 
dissolved in water, and then add salt and 
pepper. 

NO. 101. FRICASSEE OF VEAL WITH 
NOODLES. Mrs. William H. Harmon, 158 
North Daly street, Los Angeles. (Original.)— 
Take about two pounds of veal to stew, and 
cut into small pieces; roll in a little flour, 
put a big piece of butter in kettle with a 



tablespoon of chopped onion; yellow, but do 
not brown it; then add the veal, turn it in 
the hot butter; then add boiling water to 
partly cover, simmer until very tender, add a 
little milk and thicken gravy with a table- 
spoon of flour rubbed smooth with a little cold 
milk. NOODLES: While veal is cooking 
beat yolks of two eggs into flour to make a 
very stiff dough, roll into a thin sheet and let 
partially dry, dust' with flour, roll and cut 
into very thin strips, shake out and let dry; 
have a kettle of boiling salted water ready, 
drop noodles into it, cook rapidly for fifteen 
minutes, drain, sprinkle generously with rolled 
cracker crumbs and fry a delicate yellow in 
butter. Dish veal in center of large platter, 
put the noodles around the edges, pour gravy 
over all and serve. 

NO. 108. HASH (Original.) Mrs. C. C. Nor- 
ton, 1407 Girard street, Los Angeles.— Cold beef 
and one onion chopped fine; place in frying pan 
with stock to cover meat; let simmer until 
nearly dry. then add butter size of egg, and 
season to taste. Have mashed potatoes molded 
on platter, and pour hash in the center. Serve 
hot. 

NO. 109. HASH. Mrs. L. M. Baley, Clear- 
water, Cal.— 'One pound boiled beef, chop fine; 
place in baking dish with lump butter size 
of egg; crumb two crackers over top; whip two 
eggs with one-quarter teaspoon salt, put over 
top of all; pepper to taste; bake until eggs 
are done. 

NO. 112. IRISH STEW. (Original.) Mrs. 
Wm. H. Harmon, 158 N. Daly street, Los An- 
geles. Cut into very small pieces ten cents 
worth of salt pork, fry to a nice light brown, 
peel and slice five medium-sized onions, lay 
them over the pork, then put a layer of sliced 
potatoes, about as many as of onions; pour 
over all enough milk to cover, and cook slowly 
until tender; salt and pepper to taste. 

NO. 113. JAMBLE-EYE, or Red Rice, as 
used on Mississippi River steamboats. Mrs. 
Clara Moulton, Loara, Cal.— One slice ham, dice 
it and fry with small onion, diced; pour off part 
of fat, add one cup boiling water, one-half 
can tomatoes, one cup rice; let set over night; 
bake to a delicate brown for breakfast next 
morning. 

NO. 122. MARBLED LOAF. (Original.) 
Emilia Lundberg. 2400 S. Flower street, Los 
Angeles. — Chop fine one-half pound cold ham 
or beef tongue; also one pound cold veal or 
chicken and one pound cold roast beef; season 
veal and beef with salt, pepper and few grat- 
ings of nutmeg; pack this in layers with . a 



90 



COOKING AND OTHER RECIPES. 



dusting- of chopped parsley and thin slices of 
hard-boiled eggs between the layers; when 
last layer is in mold press the whole well to- 
gether with a broad-bladed knife; cover half a 
box of Knox's gelatine with half a cup cold 
water, allow to soak five minutes, add pint 
hot water, half a teaspoon best beef extract, 
dissolved in cup boiling water, seasoning of 
salt, pepper and the juice of a lemon; baste 
this over the top of the meat while it is still 
in the mold. Pierce the meat here and there 
with a skewer. When the meat has ab- 
sorbed the gelatine stand it aside for twelve 
hours. To serve, dip the mold quickly in hot 
water, turn out the meat, slice, arrange on 
platter, garnish with cress or lettuce, and pass 
with a mayonnaise dressing and fruit jelly. 
Before beginning the mayonnaise chill the 
plate, eggs and oil, even the fork/ Put the 
yolks of two eggs in a deep soup plate, add 
one-half saltspoon salt, and stir with a silver 
fork until the yolks are well broken; add the 
oil, drop by drop, being careful to always stir 
in the same direction. As the emulsion be- 
comes thick, the oil can be added faster, al- 
ways stirring, not beating, and adding only 
acid enough to keep the dressing from sepa- 
rating; two eggs will take a pint of oil easily. 
When finished it should be thick and smooth. 
Season with salt, red pepper and lemon juice 
to taste. For the fruit jelly make a lemon 
jelly following favorite receipt. Put a little 
In a wet mold and set rest in pan of hot water 
to keep it liquid. When that in the mold be- 
gins to stiffen lay in a few strawberries, with 
the hulls on, or a few cherries in bunches 
with the stems. Pour in more jelly and pro- 
ceed as before. Set away to become firm. 
Makes a most attractive dish, and tastes even 
better. 

NO. 39. MElAT PIE. Mrs. E. A. Franklin, 
Anaheim, Cal.— Take cold roast beef, put 
through the chopping machine. Line a dish 
with slices of stale bread well buttered, then 
put layers of meat and tomatoes until dish 
is nearly full; season with salt and cayenne 
pepper, moisten with the beef gravy, cover 
with well-buttered slices of bread; bake in 
a hot oven three-quarters of an hour. Serve 
baked potatoes with + his dish. 

NO. 137. ROAST BEEF WITH YORK- 
SHIRE PUDDING. Mrs. H. A. Paca, 16 Surf 
street, Ocean Park, Cal.— Roast meat upon a 
meat rest laid in the roasting pan; season 
with tablespoon salt and half teaspoon pepper; 
dash a cup of boiling water over meat when 
it goes into the oven; baste often and see 
that fat does not scorch. About three-quarters 
of an hour before it is done, mix the pudding. 

YORKSHIRE PUDDING: Beat two eggs 
very light, add one scant teaspoon salt and 
two-thirds pint of milk; pour half cup of this 
mixture on one-half cup flour and stir to a 
smooth paste; add remainder of mixture and 
beat well; bake In hot gem pans forty-five 



minutes. Baste with the drippings of the 
beef. This is more convenient than to bake 
in the pan under the beef and gives it more 
crust. Serve as a garnish for roast beef. 

NO. 145. SHOULDER OF MUTTON WITH 
PORT. Mrs. G. W. Wood, 1023 South Olive 
street, Los Angeles— Have the bone of shoulder 
of mutton removed by butcher; stuff the pocket 
with a rich dressing and tie or sew up open- 
ing; dredge with flour; brown on all sides in 
drippings or butter, then place in large kettle. 
Brown a sliced onion in the fat left in the 
spider and put it in with the meat; add one 
teaspoon salt, one saltspoon pepper, and one 
pint boiling water. Stand the pot in oven and 
cook three hours, tightly covered. Now blend 
together one scant tablespoonful each of but- 
ter and flour, add it to the liquid about the 
meat, after skimming off the fat, then add 
one teaspoon chopped parsley and a tumbler 
of port. Cover the pot and cook another hour. 

NO. 148. SPICED HASH. Miss K. M. Phil- 
ips, 1235 West Seventh street, Los Angeles.— 
Take the remains of cold steak or any roasted 
or boiled meat, chop fine and mix with well 
mashed potatoes, and add two eggs; season 
to taste with salt, pepper, nutmeg, mace and 
cloves; make into a loaf and bake brown. 
Good cold or hot. 

NO. 50. TANGLEWOOD BEEF LOAF. Mrs. 
Kate E. Lee, Tanglewood Ranch, Anaheim, 
Cal.— One and a half pounds Hamburg steak, 
half pound fresh pork, two teaspoons poultry 

seasoning, three crackers, rolled fine; one- 
half cup boiling water; season with salt and 
pepper; then mix all together in a long loaf 
and sprinkle with flour; put In hot bake tin 
with a little lard and one-half cup hot water; 
bake in a quick oven, and baste several times 
while baking. 

NO. 154. TRUFFLE' SAUCE. Mrs. C. C. 
Hall, Hollywood, Cal. — Burn very brown In 
oven one small veal bone and one small ham 
bone, after which turn same into small pot 
and add one carrot, one turnip and one 
onion, butter size of walnut, two tablespoons 
browned flour, enough good soup stock to re- 
duce all to thick gravy; now heat one-half of 
a three-pound tin of tomatoes, add to the 
above, and boil two hours. Strain and 
season with salt, pepper, one lemon and two 
glasses sherry wine. Cut truffles very fine, 
sprinkle into sauce, and serve with thick por- 
terhouse steak. 

NO. 51. VEAL BALLS. Cut a quan- 
tity of raw veal Into mince meat and 
season. Beat one or more eggs (according to 
quantity of meat) thoroughly, and mix this 
and meat together. Taks sufficient of the 
mixture to make a small ball; press together, 
dip it into some of the beaten egg (which 
has been set asids) until well covered; roll 



COOKING AND OTHER RECIPES. 



91 



ball in fine bread crumbs or cracker crumbs. 
Fry in hot lard or butter until nicely browned, 
Serve with slices of lemon and parsley gar- 
nish. 

NO. 155. VEAL CROQUETTES. Mrs. E. H. 
Williams, 120 East Fern avenue, Redlands, 
Cal.— Boil two pounds of veal; when cold chop 
or grind very fine; stir into one pint boiling 
milk one good tablespoon corn starch, wet 
with milk, one tablespoon butter, and half a 
nutmeg, grated, a little salt; into this stir 
the veal, then spread on a platter to cool. 
When cold mold into any shape desired, roll 
in cracker meal and fry in deep lard, very 
hot. 

NO. 156. VEAL POT PIE. Miss C. Hern- 
stein, 2303 Budlong avenue, Los Angeles. — 
cook knuckle of veal until tender, cut in 
small pieces and make a cream gravy, then 
take two cups of rolled Malta Vita, two eggs, 



teaspoon salt, two level teaspoons baking 
powder, enough milk to make batter like bis- 
cuit, cut in strips two and a half inches by 
one-half inch, and drop in with boiling meat, 
boil fifteen minutes. 



NO. 107. HAM BAKED IN CIDER. Mrs. 
G. W. Wood, 1023 South Olive street, Los An- 
geles— Clean ham nicely, put in pan skin side 
down; over upper side sprinkle one-half tea- 
spoon each of pepper, cloves and alspice and 
one-quarter teaspoon mace; sprinkle with 
onion juice. In bottom of pan put a sprig of 
celery, two bay leaves and slice of onion; 
put cup of flour in a bowl, add enough water 
to make paste, then cover ham with it to the 
skin portion. Pour into the pan two quarts 
cider, bake in hot oven three one-half hours, 
basting every fifteen minutes. When, cooked 
remove crust, turn over and remove skin; put 
in another pan with the fat uppermost, brush 
with beaten egg, sprinkle with chopped pars- 
ley and bread crumbs and bake one hour. 



VEGETABLES. 



NO. 58. ASPARAGUS IN A CROWN OF 
EGGS. Mrs. William J. Magee, 122 John- 
ston street, Los Angeles— Cut off the green 
ends; chop the remainder of the stalks, boil 
tender, season with salt and pepper, form 
in a mound, mix equal parts flour and but- 
ter, add asparagus water to make a sauce, 
boil up once, pour over the mound of as- 
paragus, garnish with hard-boiled eggs cut 
lengthwise; set up on end around the mound 
to form, a crown. 

BOSTON BAKED BEANS. M. F. B., 764 
Towne avenue, Los Angeles— One quart small 
white beans, soak over night, parboil twice 
with one-quarter teaspoon soda In first 
water. Put in covered bean pot with one- 
half, pound salt pork, two teaspoons salt 
and five of molasses. Bake six hours. 

NO. 61. BOILED CAULIFLOWER - WITH 
CALIFORNIA SAUCE. Mrs. Ella M. Magee, 
122 Johnson street, Los Angeles.— Cook a 
cauliflower until tender in boiling salted 
water; pour over it a sauce made by 
creaming half a cup butter and adding, 
one by one, the yolks of three eggs 
and half cup boiling water. Cook over boil- 
ing water until slightly thickened; season 
with salt, pepper and a little lemon juice. 

NO. 25. CABBAGE, WITH RICE AND 
NUTS. Mrs. D. F. Murphy, 233 Thome sr.— 
Select a nice head of cabbage; take off the 
outer leavea; have a kettle of boiling water 



with a little salt In It; put the cabbage m 
whole; partially cook It; take It out; have 
ready a cup of boiled rice and a cup of 
blanched English walnuts; take cabbage, turn 
back a leaf at a time, fill In with rice and 
nuts; then tie up cabbage in a cloth; put 
back into a fresh kettle of boiling water and 
finish cooking; then serve with a cream 
dressing. 

NO. 66. CALIFORNIA BAKED BEANS 
(original). Emilia Lundberg, 2400 South 
Flower street, Los Angeles — Soak over night 
in cold water one quart navy beans; in the 
morning drain, add fresh water and cook 
until beans are very soft; have very little 
water left when they have finished cooking. 
Mash and turn beans through a sieve. Sea- 
son to taste with salt, a pinch of mustard, 
one tablespoon butter and three tablespoons 
rich cream, also little molasses if liked. 
Spread evenly in a large pan. Set on top 
grate of oven until they have become golden 
brown on top. Serve in baking dish with a 
sauce made of the following ingredients; One 
quart tomatoes, one small clove garlic, one 
green pepper, one slice ham chopped fine. 
Let all simmer about twenty minutes, then 
pass through a colander; thicken with bread 
crumbs and season with salt and pepper to 
taste. Wholesome, nourishing and inexpen- 
sive. 

NO. 68. CARROTS. Anonymous— Peel car- 
rots and slice thin; boil half an hour until 
dry: fry in butter, salt, pepper and a sprinkle 
of sugar. Serve with lemon juice. 



92 



COOKING AND OTHER RECIPES. 



NO. 69. CAULIFLOWER, 'WITH COOKED 
MAYONNAISE DRESSING. (Original). Mrs. 
S. B. Bagnall, Oxnard. Cal. —Carefully pre- 
pare a nice head of cauliflower, boiling in 
salted water until tender. To make dressing 
take one tablespoon vinegar, four tablespoons 
water and put on to boil. Beat together the 
yolk of one egg and two tablespoons olive 
oil, adding one saltspoon salt, one saltspoon 
sugar, dash of cayenne pepper, few drops 
onion juice, one teaspoon water. Stir the 
mixture in the boiling vinegar and water, 
and when it begins to thicken take from fire 
and stir in the juice of half a lemon. To 
be served hot on cauliflower at table. Also 
an excellent dressing to serve with string 
beans. 

NO. SO. COLD VEGETABLES . (To serve.) 
Mrs. William J. Magee, 122 Johnston street, 
Los Angeles. — If any cold vegetables are left 
over, such as beans, peas, potatoes or car- 
rots, cut into tiny balls, fill them into empty 
tomatoes, four over a little French dressing, 
whip salted cream with chipped chives or 
lentils until stiff and cover the tomatoes with 
the cream. 

NO. 85. CORN DROPS. Miss C. Hernstein. 
2302 Budlong avenue, Los Angeles— Pour a 
pint of boiling water on a pint of corn meal, 
let cool, beat in an egg and a tablespoon of 
butter, thin with milk. Cut corn from three 
ears of corn, mix in and fry in hot lard. 

NO. 86. CORN OYSTERS. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles— Mix 
into a pint of grated corn three tablespoons 
milk, one teacup flour, a tablespoon butter, 
one egg, with a little salt and pepper. Drop 
it by the spoonful into a little hot butter and 
fry on both sides; serve very hot. 

NO. 104. GEORGU POTATOES. Mrs. 
George Briggs, Needles, Cal.— Take good yel- 
low sweet potatoes and boil until tender; re- 
move skins and slice; put in a stone baking 
dish, first layer of potatoes, butter, cinnamon 
and sugar; continue until dish is full, then 
add about one-half cup sherry and put in oven 
to brown. 

NO. 105. GREEN STRING BEANS. H. R. 
Jones, 2317 West Ninth street, Los Angeles- 
Shred the beans slanting very fine; let stand 
several hours in water; drain and put on 
boiling water and pinch of soda; boil rapidly 
for half an hour, partly uncovered. Then add 
just as much sugar as salt; this will make 
even old beans delicious and tender in about 
one hour, and when young in half. COOK- 
ING: (Original)— Melt one-third cup butter in 
frying pan, add two-thirds cup rolled bread 
crumbs; stir until a nice brown, then add 
beans well drained, mix well and serve. 
These proportions for four or five persons. 



NO. 110. HILLICOT STOVERS. (A Scotch 
supper dish.) Miss Ruth C. Stokes, Somis, Cal. 
Pare two good-sized onions, six Irish and two 
sweet potatoes; slice into a frying pan, add 
salt, pepper and two tablespoons olive oil; 
cook in enough water to keep from burning, on 
top of stove for forty minutes. 

NO. 119. MACARONI AND CHEESE. Mrs. 
E. K, Pasadena, Cal. — One-half pound maca- 
roni, broken in inch pieces; one-fourth pound 
mild cheese, grated or cut very thin; one pint 
white sauce or tomato sauce; cook macaroni 
in plenty of boiling Salter water, about half an 
hour; when soft turn into colander and run 
cold water over it to prevent sticking together; 
drain; put bread crumbs in bottom of buttered 
dish, then layer of macaroni, sprinkle plenti- 
fully with cheese, little salt, a ver~ little 
cayenne, layer of tomato sauce or white sauce, 
and continue till dish is full. Put thick layer 
of breadcrumbs over last layer of sauce and 
on breadcrumbs three tablespoons cold water. 
Bake till brown, having crust crisp. 

No. 120. MACARONI ATJ GRATTN. Miss C. 
Hernstein, 2302 Budlong avenue, Los An- 
geles. — Break half pound package of macaroni 
into small pieces; put into boiling salt water; 
when tender drain well. Put layer of maca- 
roni in buttered baking dish with scraps of 
butter, and sprinkle Malta Vita and grated 
cheese over it until ingredients are all used; 
pour over it one cup of milk, cook twenty 
monutes. 

NO. 38. MACARONI WITH CHEESE— A 
quick way. Mrs. Catharine H. Pickett, 1314 
Faxon street, Superior, Wis.— (Original.) 
Break one-half pound of macaroni into 
pieces two or three inches in length; throw 
them into boiling salted water and cook un- 
til tender. Heat one quart of rich milk, 
adding one tablespoon corn starch moistened 
with cold milk, stirring constantly to pre- 
vent scorching. When it has thickened to 
the consistency of cream, season with salt 
and - add one teacup of grated cheese, letting 
the mixture come to a boil. Drain the maca- 
roni, slide it carefully into a granite pua- 
ding dish and pour the dressing over it. If 
there is time, cover it and let it stand in a 
warming oven until ready to serve, as stand- 
ing for even a few minutes improves it. 

NO. 127. MUSHROOMS A LA CREOLE. L. 
Shields, Box 355, Los Angeles.— Put half pint 
olive oil in flat baking dish, sprinkle dry 
bread crumbs and finely-chopped parsley in it; 
lay over some large mushrooms which have 
been peeled and stemmed, pour more oil over, 
and sprinkle with bread crumbs and seasoning. 
Bake in hot oven forty minutes. 

NO. 133. POTATOES A LA LOS ANGELES. 
(Original.) Emilia Lundberg, 2400 South 
Flower street— Some day when you find a pan- 
ful of tiny potatoes which pairing would re- 



COOKING AND OTHER RECIPES. 



93 



duce to nothing, try this: Scrub potatoes 
thoroughly with vegetable brush and boil in 
salted water until done. Skin and pile them 
in a shallow baking dish. Pour over them a 
thin cream sauce and toss them lightly with 
a fork until well coated with the sauce. 
Sprinkle with grated California cheese and 
bake until delicately browned. 

NO. 129. OKRA AND TOMATOES. L. 
Shields, Box 355, Los Angeles, Cal. — "Wash pods 
of okra and cut them in thin slices, sufficient 
to fill a quart measure; peel tomatoes to fill a 
pint cup when sliced; put together in a sauce 
pan, add a little salt, cover, and let simmer 
gently for half an hour; add a tablespoonful 
of butter with pepper and serve. 

NO. 149. SPINACH IN A "CROWN" OF 
EGOS. Mrs. Ella Magee, 122 North Johnston 
street, 'Dos Angeles. — Cook a peck of spinach 
in boiling salted water until tender, then chop 
fine; melt two tablespoons butter and cook in it 
without browning, two tablespoons of flour, 
add a grating of nutmeg and the spinach, 
stir, then add half cup of stock or cream. 
Form into mound, garnish with hard-boiled 
eggs cut in halves, and set upright to form 
a border around the mound of spinach; 
sprinkle powdered egg over the tops. 

NO. 151. STUFFED CABBAGE. (Original.) 
Emilia Dundberg, 2400 S. Flower st., Dos An- 
geles. — Take a large, fresh cabbage, and cut 
out heart, fill vacancy with stuffing made of 
cooked chicken or veal chopped very fine, 
highly seasoned and rolled into balls with 
yolks of eggs; then tie cabbage firmly to- 



gether, tie a cloth around it and boil in a 
covered kettle two hours. This is a delicious 
dish, and is useful in utilizing cold meats. 

NO. 23. TANGDEWOOD BEANS. Mrs. 
Kate E. Dee, Tanglewood Ranch, Anaheim. 
Cal.— <Soak over night one quart of brown 
beans with a little soda in the water. In the 
morning drain off the water and cover with 
fresh water. Add one-fourth pound bacon cut 
in small pieces. Season with salt and pepper 
and celery-salt; add one large onion, chopped 
fine, and three tablespoons sugar. Boll with 
this one large green pepper; take the pepper 
out when the beans are cooked. 

NO. 152. TOMATOES AND MACARONI. 
Mrs. H. A. Paca, 16 Surf street, Ocean Park, 
Cal. — Open a can of tomatoes, turn them into 
a granite pan, add salt to taste and pepper, 
and if liked chop a small onion and add to 
the tomatoes stew macaroni in water and a 
speck of salt; when it is tender drain and stir 
in well with the tomatoes, and add a piece 
of butter the size of walnut; place in oven 
and bake until crisp, and brown. 

NO. 153. TOMATOES FRIED WITH ON- 
IONS. Mrs. T. R. Vaughan, 1055 Hobart 
boulevard, Dos Angeles. — Chop fine three good- 
sized onions, put in skillet and fry in plenty 
of butter until a golden brown, being careful 
not to burn; when done add six large to- 
matoes, skin removed and mashed, one-third 
cup vinegar, two-thirds cup sugar, salt and 
pepper. Fry about forty-five minutes and 
thicken with cracker dust or bread crumbs. 
Serve hot as vegetables or cold with meats. 



MISCELLANEOUS. 



NO. 24. BEEF TEA CUSTARD FOR IN- 
VADIDS (Original.) Mrs*. A. Norman Saxton, 
Orange, Cal.— One and one-half pounds thick 
round steak, one egg, seasoning (salt and pep- 
per.) Remove all fat and skin; cut up in 
small pieces; place in a double boiler and grad- 
ually bring to a bodl, then simmer two hours. 
Strain off liquid and add seasoning to taste. 
Break egg into a bowl and beat up well; add 
one- fourth pint beef tea; mix wall; pour into 
a greased cup; tie a buttered paper over top 
and steam very slowly for fifteen minutes. 

NO. 26. CATSUP. Miss Frances B. Welch, 
Twenty-fourth and F streets, San Diego, Cal. 
—One-half bushel tomatoes; six large onions; 
two pounds best brown sugar, one cup salt, 
5c worth mixed spices, one teaspoon cayenne, 
one quart cider vinegar. Wash tomatoes care- 
fully; cut up; boil all except vinegar one hour; 
strain; add vinegar; cook two hours. 



NO. 70. CHEESE CRAB. Miss C. Hern- 
stein, 2302 Budlong avenue, Dos Angeles- 
Take a large slice of good cheese, mash to 
a paste, with vinegar, mustard, salt and 
pepper; cook and serve on toasted crackers. 
Tastes like crab. 



NO. 81. CODOGNE. Elizabeth M. Bugbee, 
2915 South Figueroa street, Dos Angeles— One 
ounce oil of bergamot, three drachms oil of 
neroli, one drachm oil of lemon, one drachm 
oil of orange, one drachm oil rosemary, one- 
half ounce oil lavender, one gallon perfum- 
er's alcohol. Put alcohol in bowl, pour in per- 
fumes and stir; pour in very slowly about a 
gill of water, but not enough to cloud It; 
put all in a demijohn and shake daily for a 
week before bottling. 



94 



COOKING AND OTHER RECIPES. 



NO. 28. CUCUMBER PICKLES. (Original.) 
Mrs. E. A. Stickney, 1028 South Hill street- 
Boil a salt brine that will bear up an egg, and 
pour over green cucumbers; let stand twenty- 
four hours, then wipe them dry. Take one part 
acetic acid to seven parts of water; boil 
this with some assorted spices and pour over 
the pickles. These are most excellent for keep- 
ing. 

NO. 89. CURRIE. L. Neilson, 1019 East 
34th street, Los Angeles — Into a stewpan put a 
piece of butter size of an egg, slice into it an 
onion cut fine and a tart apple minced; brown 
thoroughly, stirring frequently; have some 
veal stock ready, pour in one or two cupfuls, 
according to quantity required; stir into this 
a tablespoon or more, according to taste, of 
the best East Indian currie powder; add half 
cup tomatoes, salt to taste and small quantity 
black pepper; thicken with a paste of flour 
mixed very smoothly and while stirring 
squeezing in slowly the juice of half a lemon. 
The principle is the same whether you are 
currying fish, meat or vegetables. 

NO. 100. FRENCH . MUSTARD. Mrs. T. 
Carroll, Anaheim, Cal.— Slice an onion in a 
bowl, and cover with good vinegar; after 
two days pour off the vinegar, add to it one 
teaspoon cayenne pepper, one teaspoon salt, 
one tablespoon sugar and mustard enough to 
thicken; set on stove until it boils. When 
cool it is ready for use. 

NO. 114. KUMTSS (For the Sick.) Emilia 
Lundberg, 2400 IS. Flower street, Los Angeles. 
Heat two quarts -milk to 100 deg. Fahr., add 
one-third compressed yeast cake, dissolved; 
boil together two tablespoonfuls of sugar and 
two of water, add to the milk; stir carefully 
and put at once into bottles. Cork, tying 
down the cork and stand in a warm place 
about 65 deg. Fahr., over night, or for twelve 
hours. Then turn the bottles carefully on 
their sides in a cold place, about 50 deg. Fahr., 
let them remain for twenty-four hours, and 
the koumyss is ready for use. Open with a 
champagne tap. Do not attempt to draw the 
cork, as kumyss is heavily charged with car- 
bon dioxide. It is used in cases of fever, 
where milk feeding becomes a necessity. The 
formation of gas, caused by the yeast fer- 
mentation, breaks apart the curd and makes 
the milk more digestible. 

NO. 116. LEMON SYRUP, for making lem- 
onade on desert or mountain, or wherever you 
are, "fifty miles from a lemon." (Original.) 
Mrs. Nellie B. Stewart, 1417 E. 21st street, 
Los Angeles. — Three cups lemon juice, strained; 
juice of six oranges. Put into saucepan on 
stove; when boiling add two cups sugar; let 
it boil about five minutes, taking off any scum 
which may arise; pour while hot into screw- 
top bottles. It can be made entirely of 
lemon juice if desired. Put some in glass 



of water and add sugar to suit the taste, as 
it is not very sweet. One can make a variety 
by adding a little strawberry or loganberry 
preserve juice when using the lemonade, or it 
can be put in while the syrup is cooking. 

NO. 115. LEMON SYRUP. Mrs. T. H. Sul- 
livan, San Jacinto, Gal.— One pint granulated 
sugar, browned in the oven, when brown pour 
in one pint of hot water; cook until no thicker 
than maple syrup; just before removing from 
the fire add the juice of one lemon. 

NO. 128. — NUT LOAF. M. E. Crawford, 41 
Chestnut street, Long Beach, Cal. — Grind half 
a pound of walnuts or any nuts desired, 
coarsely in a vegetable chopper; grind crack- 
ers or toasted bread, carrots and onions; stir 
in a beaten egg, a dash of cayenne pepper, 
sufficient milk or water to moisten the crack- 
ers or bread, add the nuts and whole wheat 
flour to make a stiff batter; bake in molds in 
moderately hot oven about twenty minutes. 
Serve warm or cold in slices or squares, gar- 
nished with parsley and lettuce. 

NO. 130. OLIVES AND SARDINE'S. Miss 
C. Hernstein, 2302 Budlong ave., Los Angeles. 
Take some Spanish olives and stone them 
(the best way to do this is to make a slit with 
a very sharp knife in the side of the olive 
and work the point of the knife very gently 
around the stone until it is loosened;) mince 
very fine some sardines, before mincing re- 
move the bone and scrape the sardines gently 
to remove all the skin possible; add to the 
sardine one-fourth teaspoon of minced onion, 
a little chopped parsley, and a grain of red 
pepper; put this mixture into the olive in 
place of the stone; place the olives on p 
piece of browned bread; serve with mayon- 
naise sauce. 

NO. 131. OYSTER COCKTAIL FOR ONE 
PERSON, M. V. G.— One-half dozen California 
oysters, two drops Tabasco sauce, one teaspoon 
tomato catsup, one teaspoon Worcestershire 
sauce, one tablespoon lemon juice, one pinch 
salt. 

NO. 132. PANADA. Miss C. Hernstein, 2302 
Budlong ave., Los Angeles. — Take a slice of 
wheat bread, break into pieces, sprinkle with 
a teaspoonful of ground cinnamon, put all in 
a cup; pour on a pint of boiling milk; boil for 
a few moments, add sugar and a little grated 
nutmeg. A piece of butter and some brandy 
may be added when desirable. These are for 
the sick. 

NO. 136. RICE CHEESE MOULD. M. E. 
Crawford, 41 Chestnut street, Long Beach, Cal. 
Boil the quantity of rice desired in sufficient 
water to prevent becoming thick, partly cool. 
Beat an egg and stir into a cup of milk with 
sufficient whole wheat flour to make a thick 
batter. Grate an ounce or two of onion and 



COOKING AND OTHER RECIPES. 



half a pound of mild cheese, stir into the rice, 
with the flour batter, add a dash of cayenne 
pepper. Bake in moulds or a deep pan in a 
moderate oven until slightly brown on top, 
usually twenty minutes. Serve warm or cold, 
garnished with lettuce and parsley. 

NO. 140. SALLY LUNN. Mrs. N. T. John- 
ston, care L. J. Rose, Oxnard, Cal.— One quart 
flour, four eggs, one tablespoon pulverized 
sugar sifted in the dry flour, one large table- 
spoon butter rubbed into flour with a fork, 
two tablespoons potato yeast. Take one large 
potato, boiled, mash with fork until perfectly 
smooth; into this put teaspoon salt, teaspoon 
sugar, piece butter size of walnut and the 
yeast; stir until well mixed and put in warm 
place (over a kettle of hot water) until it 
rises; then beat eggs very light, stir in the 
flour, the risen sponge and enough new (fresh) 
milk (boil this and cool before using) to make 
consistency of cake. Put this in a warm 
place to rise — it will take from eight to nine 
hours; then beat up, pour in round buttered 



mold, let rise again about two hours, bake 
one hour to an hour and a half in mod- 
erate oven. Serve hot with butter. 

NO. 158. WELSH RAREBIT. Miss C. Hern- 
stein, 2302 Budlong avenue, Los Angeles. Beat 
two eggs and add to them a cup of cream 
or rich milk, one-half of a level teaspoon 
each of salt and French mustard, and one-half 
pound of rich American cheese, grated, or cut 
fine; put two tablespoons of butter in a skil- 
let and when melted add cheese mixture and 
stir constantly till thick and creamy. Serve 
on squares of toast. Much more dainty if 
made in chafing dish. 

NO. 159. WINE WHEY. (For the sick 
ones.) Miss C. Hernstein, 2302 Budlong avenue. 
Put half a pint of sweet milk over the fire, 
and as soon as it begins to boil pour in slowly 
a wineglass of sherry mixed with a teaspoon- 
ful of sugar; grate in a little nutmeg and as 
soon as it comes to a boil again remove it 
from the fire. When cold strain for use. 



MENU FOR EASTER LUNCHEON. 



(By Mrs. Julia Sheldon Holmes.) 



Pink Cream Soup with Marrow Balls. 
Crackers, Celery, Olives. 

Easter Salad, Bread Sticks, Cheese Eggs. 
Easter Souffle, Gold Cake. 

Cocoa with Whipped Cream. 

(Directions.) 
PINK CREAM SOUP. Put into a saucepan 
one and a half tablespoons each of butter and 
flour; stir on the fire until smooth, then add 
by degrees three pints milk and boil up. Sea- 
son with a level teaspoonful of salt and a 
pinch of grated nutmeg. Color pink with 
one and one-half tablespoons boiled beets run 
through a sieve. Marrow balls: One table- 
spoon finely cut marrow, three tablespoons fine 
bread crumbs, on 3 teaspoon chopped parsley, 
salt and pepper to taste. Work into a smooth 
paste, adding a raw egg to help render it 
smooth; form into a ball size of a filbert; drop 
into boiling water; cook fifteen minutes. Serve 
in the soup five balls to the plate. 

EASTER SALAD WITH CHEESE-EGGS. 
Arrange on salad plate a nest of lettuce leaves, 
placed in the shape of the calyx of a flower; 
cut the whites of hard-boiled eggs into a long, 
petal-shaped strips; place in flower form upon 
the. lettuce calyx; in the center put halves of 
yolks of boiled eggs. This makes almost a 
perfect daisy. Serve with mayonnaise dress- 
ing and cheese eggs made with white cream 
cheese, or Neufchatel cheese, tinted a very 



pale green with spinach juice. Form the 
cheese into small balls the shape and size of 
birds' eggs; speckle with a few grains of red 
sugar. 

EASTER SOUFFLE WITH BLANC MANGE 
EGGS. Fill glass dish two-thirds full of 
sweet gelatine, flavored, allowing it to set. 
The n hollow out the center. Soak one box 
Cox's gelatine in one quart rich milk for one 
hour; put it over a kettle of boiling water; 
when it comes to a boil add the beaten whites 
of four eggs, with five tablespoons sugar, stir- 
ring hard a few moments; flavor with vanilla 
and add a pinch of salt. Fill egg shells, the 
contents of which have been removed through 
small hale in one end, with blanc mange mix- 
ture; allow to cool; peel off the outside shell; 
place the eggs in center of gelatine. Place 
strips of citron over top of gelatine and 
serve with whipped cream. 

GOLD CAKE. One and one-half cups sugar, 
one-half cup butter, one cup sweet milk, one 
teaspoon cream tartar, one-half teaspoon soda, 
one teaspoon lemon extract, three cups flour, 
yolks of six eggs. Bake in round or square- 
shaped cake tins. Use either white or yellow 
icing. The white icing is made with the 
white of one egg, with a tablespoon of cream 
or water lightly beaten together; stir in con- 
confectioner's sugar until stiff; spread over 
top and side of cake while warm. Use the 
yolk of egg to make the yellow icing; flavor 
with vanilla and lemon mixed. 



96 



COOKING AND OTHER RECIPES. 

PICNIC LUNCHES. 



No. 1.— PICNIC LUNCH. 

Ham and Pickle Sandwiches. 
Deviled Eggs. Veal Loaf. 

Plain Butter Sandwiches. 
Potato Salad. Cheese Straws. 

Pickes. 

Angel Food. Cream Puffs. 

Tea or Coffee. 

HAM AND PICKLE SANDWICHES. Chop 
cold, boiled ham quite fine, mix with a little 
melted butter and made mustard, add some 
finely-chopped cucumber pickles and spread 
between thin slices of bread and butter. 

DEVILED EGGS. Boil eggs 20 minutes, 
then plunge them into cold water. Remove 
the shell and cut into halves. Take out the 
3"olks without breaking the whites, and put 
them in a bowl. Rub to a smooth paste, and 
season with salt, pepper and a little melted 
butter and a bit of mustard, stirred up with 
vinegar, or a small, quantity of mayonnaise. 
Fill each half of egg with this prepared yolk. 
Serve on crisp lettuce leaves. 

VEAL LOAF. Three pounds of lean veal, 
% pound of salt pork, 1 nutmeg, grated, 1 
onion, butter size of an egg, a little red pep- 
per and salt. Chop all very fine and mix 
them together with 3 eggs, well beaten, and a 
teacupful of milk; form into a small loaf, 
pressing it very firmly; cover it with bread 
crumbs; bake 2n hours. To be eaten cold. 

POTATO SALAD. Cut cold, boiled potatoes 
into dice shape and mix with 1 tablespoonful 
chopped onion and enough not-too-strong vine- 
gar to moisten; let stand one hour, then mix 
with mayonnaise dressing, to which has bee'n 
added the uncooked yolk of 1 egg, beaten 
with fork in cold bowl. Then add 2 salt- 
spoonfuls of salt and 1 of mustard, and a 
little sugar, if liked. Then mix in good salad 
oil, a drop at a time; alternate occasionally 
with a few drops of lemon. When the egg has 
absorbed a gill of oil, finish the sauce by add- 
ing a little cayenne and y 2 a tablespoonful of 
lemon juice. 

CHEESE STRAWS. Six ounces flour, 2 
tablespoonfuls cream, 3 ounces grated cheese, 
2 tablespoonfuls butter, salt, pepper and nut- 
meg. Sift the flour on pastry board; make 
a hole in the center, and into this put the 
cream, grated cheese, butter, % a level tea- 
spoonful of salt, % teaspoonful pepper, same 
quantity of grated nutmeg, cayenne as much 
as you can take up on the point of a small 
penknife blade. Mix all these ingredients with 
the tips of the fingers to a firm paste; knead 
it well, roll it out an eighth of an inch thick, 
and with a sharp knife cut it in straws 8 
inches long and 14 inch wide; lay carefully 
on a buttered tin, and bake a light straw 
color in a moderate oven. 



GOOD PICKLES. One peck small cucum- 
bers, 1 quart of button onions, or 3 or 4 large 
onions sliced; make enough brine to cover 
pickles, allowing 1 pint of salt to 4 quarts 
of water; pour it boiling hot over the pickles; 
let this stand over night, then pour off brine 
and throw away. Make a new brine and pour 
over again. The third morning scald the same 
brine and pour over again. Repeat the fourth 
morning. The fifth morning rinse the pickles 
well in cold water and cover them with boil- 
ing hot cider vinegar, reduced by adding 1 
quart of water to 2 gallons of vinegar. Add 
a small piece of alum and spices, if 30U like. 

ANGEL FOOD. Whites of 10 eggs, 1% cups 
of sifted sugar, 1 teaspoonful cream of tartar, 
a pinch of salt added to the eggs before beat- 
ing. After sifting flour 5 times, measure and 
set aside 1 cup. Then sift sugar granulated 
5 times; beat whites of eggs about and 
then add cream of tartar; then finish, beating 
them very stiff; stir in the sugar, then flour, 
very lightly; bake in a moderate oven 45 to 
60 minutes. 

CREAM PUFFS. One-half cup of butter, 
melted in 1 cup of hot water; put in a small 
tin pan on the stove to boil; while boiling stir 
in 1 cup flour, take off and let cool. When 
cold stir in 3 eggs, one at a time, without 
beating. Drop on butter tins and bake in a 
hot oven 20 or 30 minutes. Filling: One cup 
of milk, 1 egg, thicken with flour, or corn 
starch, flavor with vanilla. 

MRS. F. W. KOCH. 

Etiwanda, Cal. 

No. 2. — PICNIC LUNCHEON FOR JOLLY 6. 
Fried Chicken. Strawberry Rolls. 
Sardine Salad. 
Tamale Croquettes. Cucumber Pickles. 

Lemon Pie. Cheese. 
Picnic Pudding. Pomelo Beverage. 

Wooden plates, desert forks or spoons, cups 
and napkins. 

FRIED CHICKEN. Prepare in usual way; 
season and dredge thickly with flour; put into 
frying pan 1 tablespoonful each of butter and 
lard; when hot arrange the chicken in pan, 
thickest pieces in center; fry to golden brown 
over quick fire; turn and brown; then set in 
a steady, well-heated part of range, but not 
to fry fast; turn when necessary. In this 
way the juice is well retained and the meat 
tender. The bony portions may be served at 
home. 

STRAWBERRY ROLLS. Wash and hull 2 
boxes of strawberries, drain and slice them, 
spread on a platter, sprinkle over them a 
very little lemon juice and 6 tablespoonfuls 
powdered sugar. Remove crusts from a dozen 
thin slices of bread; spread with melted but- 



COOKING AND OTHER RECIPES. 



97 



ter, then the berries, roll and tie with baby 
ribbon at each end. Wring- a napkin from 
cold water, pack the rolls in it, and then fold 
in a dry napkin. 

SARDINE SALAD. Dress a pint of sardines 
(which have been put up in oil,) with a half 
pint of good mayonnaise, into which has been 
stirred 2 tablespoonfuls of minced celery; 
scoop the centers, all seeds, from 6 medium- 
sized smooth tomatoes; fill the cavities with 
the salad mixture, and secure each lid with 
a couple of toothpicks. 

TAMALE CROQUETTES. Mix together % 
pint each of oysters, sweet corn, chopped 
boiled eggs and graham bread crumbs, a 
beaten egg, a generous sprinkling of cayenne 
pepper and a level teaspoonful of salt; form, 
roll in cracker crumbs and plunge (in basket) 
in boiling fat, or brown nicely on buttered tin 
in the oven. Drain on brown paper. 

TWO DOZEN SPICED CUCUMBERS, home 
made, are always best. 

DOUBLE-CRUSTED LEMON PIE. The 
grated rind of 1 and chopped pulp of 2 lemons, 
rejecting seed and white fiber of rind; 1 tea- 
cupful of water, 1 tablespoonful (scant) of 
flour, 6 tablespoonfuls of sugar. Mix the last 
two, then add water and fruit; make incisions 
in the upper crust as for other fruit pies. A 
little baking powder in the crust is an im- 
provement. 

PICNIC PUDDING. One cupful sugar, 1-3 
cup butter, y 2 cup sweet milk, 1 1-3 cups flour, 
1 teaspoonful Royal baking powder, whites of 
4 eggs, beaten light and added after the 
other ingredients have been thoroughly mixed; 
y 2 teaspoonful of pistachio or almond ex- 
tract. Bake in bread pan. Filling: One pint 
milk, 2 tablespoonfuls each of cornstarch, 
sugar and grated chocolate, 4 yolks of eggs. 
Mix as for other boiled custards, dissolve the 
chocolate in a little of the scalding milk 
separately. Add a piece of butter the size of 
a walnut, a generous pinch of salt, and lastly 
a teaspoonful of vanilla. Chop a pound of 
dried figs, add y 2 pint of cold water, bring 
slowly to boiling point, then stir constantly 
until a thick jam is formed, add more water, 
as it cooks down, if required. Cut the cake 
into 4 equal parts, spread a layer with cus- 
tard, add another layer, and spread on the 
fig jam, spread the third layer with remain- 
ing custard, and add the fourth. Ice thickly 
with boiled icing to entirely encrust the cus- 
tard, insuring safe carriage; set thickly with 
halved pistachio nuts or almonds. 

BEVERAGE. The juice of 4 grapefruits, 
when pressing the fruit be careful that the 
juice does not come in contact with the rind; 
1 teacup of sugar; bottle and cork. Add to 
the spring water. 

Plain buttered rolls and a few sweet or- 
anges may also find a corner in a capacious 
lunch basket. MRS. A. R. BROWN. 

Rivera, Cal. 



No. 3.— PICNIC LUNCH. 

VEAL LOAF. Three pounds raw minced 
veal, y 2 pound fresh fat pork, chopped or pui 
through grinder, l teacup each of rolled crack- 
ers and milk, 1 egg, pepper, salt, sage, thyme 
and celery salt, to taste. Form into loaf; 
bake until thoroughly done, basting with but- 
ter and water. Slice when cold with very 
sharp, thin knife. 

CHEESE SANDWICHES. Cut bread very 
thin and spread with soft butter. Between 
the pieces place thin slices of cheese (Cali- 
fornia or Swiss,) spread lightly with mixed 
mustard. , 

OLIVE SANDWICHES. Stone 1 pint of fine, 
large olives, chop them or put through 
grinder, mix with mayonnaise or French salad 
dressing; spread on crisp lettuce leaves and 
put between slices of bread. 

POTATO SALAD. Boil 12 medium-sized po- 
tatoes with skins on; when cold peel and cut 
in small pieces. Add 3 tablespoons each of 
minced parsley and celery, 2 tablespoons of 
minced onion; salt and pepper (I use cayenne) 
to taste. Three hard-boiled eggs, chopped fine. 
Mix this well, add % pint mayonnaise or 
French dressing. Serve on wooden plates. 

SALAD DRESSING. To be used instead of 
mayonnaise in the foregoing recipes: Yolks 
of 2 eggs, 1 tablespoon of butter, beat them 
well together; 4 tablespoonfuls of vinegar, 1 
teaspoon each salt, sugar and mixed mus- 
tard. Put all together in bowl; set . in boiling 
water, stir until it thickens well. When cold 
add y 2 teacup of cream, either sweet or sour. 

WAFERS. One cup each of butter and 
sugar, 2-3 cup of sour milk, 1 teaspoon soda, 
2 eggs, y z teaspoon salt, flour enough to make 
very soft dough. Bake in quick oven. 

Wrap sandwiches singly in waxed paper, or 
put number in a damp napkin, with dry 
cloth outside. 

Put potato salad in box lined with crisp 
celery leaves. Add olives, pickles and jelly 
to basket. 

The best bread for sandwiches is what is 
known as the "Pullman loaf." It is browned 
on all sides and will cut to so much better 
advantage than the ordinary loaf. 

MRS. M. DICKERSON. 

Ontario, Cal. 

NO. 4.— LUNCH FOR PICNIC. 
Cut thin slices of bread, butter; lay a leaf 
of lettuce with a little mustard dressing on it, 
between, for sandwiches. Cinnamon roll, 1 
glass of jelly or jam, cheese, olives; potato 
salad, with a little onion in it for an appe- 
tizer, hard-boiled eggs, dried beef, cold meat 
or sardines, small cakes or cookies, chocolate 
cake, oranges or bananas, lemon juice of 12 
lemons, and 3 oranges. Squeeze out the juice 
the day before; put in good cup of sugar, boll 
and skim off scum; let cool, bottle. Paper 



98 



COOKING AND OTHER RECIPES. 



napkins. Going on a picnic one does not care 
to work all the day before to prepare an 
elaborate lunch and go feeling so tired they 
cannot enjoy the outing. It is best to pre- 
pare something wholesome and appetizing — 
not so many dainties. Pies, tarts and custards 
have a habit of getting spilled or mashed. It 
Is much easier to purchase the thin wooden 
dishes, which are very inexpensive and light 
to carry. Put your eatables in them, cover 
with oil paper, each article. Wrap each sand- 
wich to keep it moist in the paper. Slip your 
cake onto one of the wooden plates, put an- 
other on the top to protect the frosting. Put 
your salad in one or two, according to the 
amount you have, of the vegetable-shaped 
ones; put a piece of oil paper over it, tight; 
then cover with another dish, and tie it down 
so the onion in the salad will not penetrate 
other eatables. Take plenty of sandwiches 
and less cake. After eating, all wooden dishes 
can be thrown away, so there will be very 
little to carry home when one is almost too 
tired to carry themselves. Small tin cups are 
light to carry and will last all summer with 
care. , 
The cinnamon rolls are easily made by roll- 
ing out thin some of the bread dough. Spread 
with butter, sprinkle with sugar and cinna- 
mon, roll the dough, cut off inch pieces, lay 
close in pan, put on top more butter, sugar 
and cinnamon. Let rise very light; bake. 

MRS. M. S. 

Lamanda Park, Cal. 



NO. 5. — PLAIN LUNCH UNIVERSALLY 
LIKED. 

Take tender, boiled ham, chop fine and sea- 
son sparingly with mayonnaise sauce. Have 
nice new home-made bread, cut thin and but- 
ter lightly. Spread the seasoned ham between 
two slices of bread. To make the sandwich 
more dainty, cut thn crust off from all sides 
of the slices. Take a napkin and dampen with 
cold water and fold the sandwiches in it. This 
will keep them from becoming dry. 

Hard-boiled eggs. 

A dish of baked beans, with the usual con- 
diments to season. 

Plain bread and butter. 
Sweet or sour pickles. 

Any kind of cake or pie the fancy dictates. 
Cheese and fresh fruit. 

A bottle of cold coffee, seasoned with milk 
and sugar. 

if you have the facilities for making hot tea 
or coffee you will And it a great addition to 
a cold lunch, even though it be a hot sum- 
mer day. 

A suggestion to the inexperienced; How to 
make coffee. Take Java and Mocha, mixed, 
freshly ground; allow 1 tablespoonful of cof- 
fee for each person and 1 for the pot; beat 



up 1 egg, and mix with coffee, shell and all; 
mix with y 2 cup of cold water, then pour on 
the boiling water. One cup and a half allowed 
to 1 tablespoon coffee. Measure in tea cup, as 
coffee cup would make coffee too weak. Boil 
15 minutes. Serve with sweet cream and 
sugar. This ought to insure a cup of de- 
licious coffee. 

MRS. N. S. ALLING. 

Lamanda Park, Cal. 



NO. 6.— PICNIC LUNCH. 

CHICKEN SANDWICHES. Cut the meat of 
one cold, boiled chicken fine, add yolks of 6 
hard-boiled eggs, previously mashed with a 
fork, 1 tablespoon each of minced parsley, 
vinegar and lemon juice, 1 teaspoon onion 
juice, salt, pepper, y 2 teaspoon celery salt, and 
enough olive oil to moisten sufficiently 'to 
spread on bread, which should be thinly sliced 
and but slightly buttered. 

CHEESE SANDWICHES. Cut bread very 
thin and spread with soft butter; between the 
slices place thin slices of cheese (California 
or Swiss,) spread with lightly-seasoned mus- 
tard. 

SALAD EGGS. Boil 12 eggs hard, peel care- 
fully and cut in halves, mash the- yolks, add 
salt, pepper, y 2 teaspoon each of onion juice 
and celery salt, 1-3 spoon mixed mustard, 
enough olive oil to moisten; with a knife fill 
each half of the whites, wipe clean with a 
damp napkin, wrap each egg in a waxed paper 
and pack in a box. 

POTATO SALAD. Boil 12 potatoes with skins 
on; when cold peel and cut in small pieces; 
add 3 tablespoons each of minced parsley and 
celery, 2 tablespoons minced onion, 3 hard- 
boiled eggs, chopped fine, salt and pepper. 
Mix thoroughly; add % pint mayonnaise, serve 
on wooden plates. 

VEAL LOAF. Three pounds raw minced 
veal, y 2 pound fat fresh pork, 1 teacup each of 
milk and rolled crackers, 1 egg, pepper, salt, 
sage, thyme and celery salt. Form into loaf, 
bake two hours, slice when cold with very 
sharp, thin knife. 

WAFERS. One cup each of butter and 
sugar, 2-3 cup sour milk, 1 teaspoon soda, 2 
eggs, v 2 teaspoon salt, flour enough to roll; 
bake in quick oven. 

Wrap sandwiches in damp napkin or wax 
paper. Add olives, pickles and jelly to lunch. 

MRS. J. W. SMART. 

Covina, Cal. 

NO. 7— PICNIC LUNCH. 
CAKE— BANANA. One cup butter, 2 cups 
sugar, 2 cups flour, 1 cup sweet milk, 2 tea- 
spoons baking powder, whites of 8 eggs. Beat 
eggs stiff. Cream sugar and butter; then 
add the milk and flour, sifted with baking 
powder, and toward the last whites of eggs. 
Bake in five layers. For filling, beat the 



COOKING AND OTHER RECIPES. 



99 



whites of two eggs stiff, add 1 cup sugar (pul- 
verized is best,) put between layers. Slice ripe 
bananas and place carefully all over between 
layers. 

FOR MEAT. A chicken 4 months old 
(Light Brahma preferred,) clean, cut up, wash 
and salt or pepper, roll in flour and fry in 
hot lard and butter of cotto suet; fry a nice 
brown. 

Add cheese, olives, pickles, jelly or good 
jam, 12 deviled eggs, potato chips, 1 loaf 
Vienna bread, home-made butter, fruit — ap- 
ples, bananas, etc. 

MARY E. PALMER. 
No. 330 South State Street. 



NO. 8— A PICNIC LUNCHEON. 
DEVILED EGGS. Boil 6 eggs hard, drop 
them into cold water for a minute, and then 
carefully remove the shells; cut them in half 
with a sharp knife, and gently remove the 
yolks; mash and mix them with a dash of 
pepper salt, a tablespoonful of olive oil, a 
teaspoonful of vinegar and a little chopped 
pickle or parsley. Mold this mixture into 
balls and replace in the whites. Put the two 
halves of the egg together and tie with baby 
ribbon. 

HAM SANDWICHES. Two 'pounds cold boiled 
ham, cut slices of bread quite thin and cut 
off the crust, butter, and lay a slice of ham 
on each piece; spread with mustard and lay 
another slice of bread upon the top. 

CHICKEN SANDWICHES. Chop cold 
chicken and celery together, mix with a little 
salad dressing, and spread on thin, buttered 
bread. 

CREAM PUFFS. Boil 1 cupful hot water 
and y 2 cupful of butter together, and while 
boiling stir in 1 cup of dry sifted flour. Take 
from the fire and stir to a thin paste, and 
after this cools stir in 3 eggs. Stir 5 minutes. 
Drop in tablespoonfuls on a buttered tin, and 
bake in a quick oven 25 minutes. 

CREAM FOR ABOVE. One cup milk, 1 
cup sugar, 1 egg, 3 tablespoonfuls flour, va- 
nilla to flavor; stir the flour in a little of the 
milk; boil the rest; stir this in, and stir until 
the whole thickens; when both this and the 
puffs are cool, open the puffs with a sharp 
knife, and fill them with the cream. 

SARATOGA POTATOES. Slice the potatoes 
very thin into cold water, drain them thor- 
oughly. Drop into boiling lard and fry a few 
at a time. Drain, salt and put them in a dry 
place. 

FRUIT. Oranges, apples, peaches, pears and 
plums are nice to take on a picnic. 

PACKING. The basket must be packed very 
carefully, especially the cream puffs. 

EDNA S: CHAPIN. 

No. 418 Dora street. 



NO. 9— PICNIC LUNCH. ADAPTED TO A 
FAMILY OF SIX. 
The first essential is something to eat; be- 
sides this, we will need something to carry It 
in; plenty of paper napkins, paper dishes 
and drinking utensils. After neatly lining my 
telescope with a lunch cloth, I place therein 
my 18 cheese and egg sandwiches. Boil at 
low temperature 9 or 10 eggs for from 1 to 4 
hours; remove to cold water. When thor- 
oughly cold, or the following day, prepare by 
first removing the yolks. Chop whites as fine 
as meal, and place with yolks in a bowl; add 
about 1 teaspoon butter to each yolk, salt, 
pepper and celery seed to taste, and, if liked, 
some lemon juice— 1 lemon to 3 eggs. Mix and 
blend all this to a smooth paste. After 
spreading each slice of bread with softened 
butter, spread each alternate slice with the 
egg mixture, and scatter thickly over it finely- 
grated cheese. Cover with a buttered slice, 
press together, and cut in size to suit your- 
self. One egg will cover two slices baker's 
5-cent loaf. Now butter half as many slice* 
as before, to eat with. 

CORN-BEEF SALAD. Chop fine 1 pound 
corn beef, add 2-3 cup of vinegar, 1 tablespoon 
sugar, 1 beaten egg, mustard to taste. Beat 
all well together, place in stew pan and let 
thoroughly heat, stirring all the while. Pour 
into dish or mold, let get thoroughly cold, 
then slice. 

CRULLERS. Six eggs, 6 tabeso oons soft- 
ened butter, 6 tablespoons sugar, 1 tablespoon 
milk or water, 2 teaspoons baking powder, lit- 
tle salt and nutmeg, all sifted with flour, 
made into soft dough; will serve for six per- 
sons or more. 

Beat eggs, butter and sugar together, cold 
water, stir in flour and kneed but little. Pull 
enough off at a time to make a twist, not too 
large, and fry in smoking-hot fat. They will 
cool quickly, because of amount of eggs. If 
you will reserve part of the batter— and will 
after finishing the crullers — stir in with the 
flour a handful of chopped nuts or raisins or 
both, you will have a delicious cooky. Or, 
follow this recipe for 

GINGER SNAPS. Two cups of New Or- 
leans molasses, 1 cup sugar, l cup lard, 1 
tablespoon yellow ginger, 1 tablespoon soda, 
dissolved in a small quantity of hot water; 
flour to roll thin, little salt; bake quickly. 
Now add to these a few olives or pickles and 
a glass of 

ORANGE MARMALADE. Five oranges, 2 
lemons, reserving lemons for second boiling; 
peel oranges, reserving 1-3 peel, which cut 
into strips or other designs with scissors. 
Hold oranges over bowl and tear into irregu- 
lar pieces, add peel and cover with cold 
water. Set away for 24 hours uncovered. If 
water has evaporated, add enough to cover, 
place over fire and boil rapidly 45 minutes, 



100 



COOKING AND OTHER RECIPES. 



stirring all the time. Remove and let stand 
the second 24 hours. Now place over fire, let 
boil about 30 minutes. Now measure and add 
lemon juice and sugar equal to pulp. Replace 
on fire and cook till it forms a clear jelly, 
and will not run. Pour into jars. 

Unless you desire hot drinks you will need 
about two quarts of this 

LEMONADE. This rule will insure success 



if making either a gallon or quart. For I 
quart use the juice of 3 lemons and thinly- 
peeled rind of one. Cut this into pieces, and 
place with juices and 4 tablespoons of pow- 
dered sugar in a closely-covered jug or jar. 
Now pour a quart of freshly-boiling water 
over it and cover. Leave to get cold. 

MRS. M. G. MOORE. 
No. 170 East Thirty-sixth street. 



HOME-MADE CANDIES. 



Have every article needed convenient before 
boiling the sugar, as one must work very rap- 
idly after the candy is cool enough to 
manipulate. 

Articles needed: A new tin, iron, granite or 
porcelain boiler, free from grease. The boiler 
should never be used for other purposes. If 
possible a confectioner's thermometer, a cloth 
tied around a fork, best granulated sugar, 
confectioners' sugar, two silver forks, a silver 
spoon, a sharp knife, one (bar of baker's bitter 
chocolate, a bar of sweet chocolate, a box of 
cocoa, glycerine, cream of tartar, various fla- 
voring extracts, vanilla bean, colored pastes, 
dried figs, chopped walnuts, nuts, iblanched 
almonds, halves of English walnuts, coco 
butter (not that used for toilet purposes,) 
seeded raisins and dates, shredded or fresh 
cocoanut grated, parched peanuts, butter, ma- 
ple sugar, sliced pineapple, well dried, and a 
large flat meat dish filled with cold water (a 
marble slab is, preferable,) and a ladle or 
batter cake turned. 

PLAIN CREAM OR FONDANT. Four cups 
of best granulated sugar (white,) to which 
add 2 cups of boiling water and one-fourth 
teaspoonful of pure cream of tartar. Stir un- 
til dissolved, but do not stir while boiling. 
Boil until three drops fall slowly, a thread 
slowly forming from the third drop. Also 
watch the bubbles break slowly as it boils. 
If it threads directly from the spoon with the 
first drop it will revert to sugar. If a ther- 
mometer is used, it must reach 40 deg. A lit- 
tle experience without a thermometer will give 
success. Skim the sugar while boiling, also 
the sides of the kettle with a wet cloth on a 
fork as the scum arises. Do not boil too 
briskly, but moderately. When it threads pour 
into the flat dish, from which the water has 
been perfectly drained just before removing 
the candy from the fire, and add one tea- 
spoonful of glycerine to each cup of sugar, 
and one teaspoonful of vanilia, or any flavor- 
ing desired. If two flavors are desired, di- 
vide the candy. Do not scrape the bottom and 
sides of the boiler when pouring it out. 
When the finger can be held in the candy with 
comfort, knead back and forth with a batter 
cake turner, until it "bucks." This work must 



be done rapidly and evenly, having the dish 
level. When impossible to move the mass, 
use forks to wash it; then knead with hands 
until smooth. This is called stock fondant, 
and it will keep a month in a cool place, and 
can be worked into fancy candies, but I prefer 
to mold while slightly warm. Do not handle 
too much. Some of this white stock may be 
molded into squares, rounds, diamonds, wrap- 
ped around a whole almond, or other nuts, 
rolled in grated cocoanut, dipped into choco- 
late coating, or made in layers one-fourth inch 
thick and four inches long, with a layer of 
dried figs between, and when cold cut into 
diamonds, etc.. or a layer of pineapple may be, 
used. Add a touch of pink paste to white 
cream, also violet, yellow, green and choco- 
late to white cream. Make two layers of 
white with either color between, as fancy 
dictates, and cut into shapes or make into 
balls. Trim the sides of the layer before 
cutting, and the ragged edges can be put 
together, forming striped blocks of several 
colors, whereas the layer only showed white 
and pink, or some other color. Melt chocolate 
for brown, make into shapes, and place halves 
of walnuts on top of all colors and whites. 
Make pink balls and squares, let them get 
firm, and dip into melted white fondant, 
which gives a pretty effect. Chop raisins, add 
spices, and mix in white fondant, 
place between layers of white or col- 
ored fondant or cream. Remove seed 
from dates and raisins and fill with 
white and colored cream, roll in granu- 
lated sugar. Strips of cocoanuts may be 
placed on top or worked into cream also. Rose 
water, pineapple, banana and orange are nice 
flavorings. Wintergreen is liked by some. 

MAPLE CREAM. Same as plain cream, ex- 
cept use 1 teaspoonful of cream of tartar to 
1 pound of maple sugar. 

NUT CREAM'S. Two cups of white and 1 
cup of maple sugar to 1 cup of boiling water. 
Proceed as for plain cream only, add mixed 
chopped nuts just before it "bucks." Shape 
into squares or make a layer between white 
or colored cream and cut into squares. 

CHOCOLATE COATING. A-l cake of 
Baker's bitter chocolate, 2 ounces of coco but- 



COOKING AND OTHER RECIPES. 



101 



ter, melted together— sunshine heat, never over 
hot water, to which add confectioner's sugar 
until thick enough. Pound vanilla bean in the 
sugar before sifting it, and warm the sugar 
before mixing with chocolate. This mixture 
can be slowly melted on the back of the stove. 
Stir it constantly. By means of a hatpin dip 
the shapes of white and colored creams into 
this mixture and drop on paper. Hold on pin 
until it almost ceases to drop. Bars of cream 
dipped into this coating with a nut on top 
are nice. Nuts may be inside of the shape 
also, or it may be rolled in cocoanut while 
the coating is soft. 

ANOTHER COATING. Equal parts or 
sweet and bitter chocolate, melted. This Is 
delicious and less trouble. 

CHOCOLATE- COATED ALMONDS. Brown 
blanched almonds and dip into coating. 

FINER GRADE OF CHOCOLATE CREAMS. 
Use a tin funnel 7 inches long, iy 2 inches 
across top, and V4 inch at bottom, with a 
stick, similar to a pencil, through the center 
to close the outlet, and to be raised and low- 
ered to emit a small quantity of melted fon- 
dant into small molds. The funnel looks like 
the letter V, and has a handle on the side. 
Make impressions with cone-shaped objects, 
or they may be round or bars, in cornstarch 
or sugar, and pour in the melted fondant, and 
when firm dip in chocolate coating. 

CHOCOLATE CARAMELS. One cup of 
grated chocolate, 2 cups of light-brown sugar, 

1 cup at molasses, 1 cup of milk or cream, 
butter size of an egg, *y 2 teaspoonful vanilla 
Boil until almost brittle, stirring constantly. 
Cut into squares and wrap in tissue paper. 

RELIABLE FUDGE. To % pint of cream 
add iy 2 'pounds of granulated sugar (cane, 
not beet.) Stir while over fire until it boils, 
then stir in V* teaspoonful of cream of tartar. 
Continue stirring five minutes, then slowly 
add another y 2 pint of cream. When a soft 
ball can be formed in water remove from the 
fire and add y, pound of "stock fondant," and 

2 tablespoonfuls of vanilla. Stir until thick, 
and pour on buttered paper and cut into 
squares. 

CHOCOLATE AND NUT FUDGE. Is made 
same way, only when fondant is added, y& 
pound of chocolate and a little butter must 
be added, and rolled nuts or cocoanut. Thib 
is delicious. 

FUDGE. Three cups of sugar (white,) 1 
cup of milk, 2 tablespoonfuls of cocoa, va- 
nilla, 1 teaspoonful and 1 tablespoonful of 
butter. Stir while boiling and pour on but- 
tered paper. Cut into squares. 

PINOCHE. Three cups brown sugar, 1 cup 
of sweet milk, butter size of a walnut. Boi) 
until it makes a soft ball in water, stirring 
constantly. Remove from the fire and add 
chopped walnuts. When cold cut into squares. 

KISSES. Form a roll of fondant, and with 
a tiny brush make stripes of pink from Dr. 



Price's fruit coloring; cut in short lengths, 
and when dry wrap in fancy papers. Dots 
may be made with colored paste, or it may 
be colored solid. 

PEANUT BRITTLE. One cup of white 
sugar, put in frying pan, stir until melted. 
Add 1 cupful of parched peanuts, stirring un- 
til peanuts separate. Pour on tin platters to 
cool. There must not be any grease about the 
frying pan. 

GRILLED ALMONDS. Boil 1 cup of sugar 
in % cup of water until it threads, then 
throw in almonds, and when sugar changes 
color remove from fire, stirring until it turns 
to sugar. Walnuts may be used, also. 

MOLASSES CANDY. Boil syrup until it 
forms a firm ball in water, and when suffi- 
ciently cool pull until light color. Cut In 
lengths or twist into fancy shapes. 

TAFFY CANDY. Boil 2 cups of brown 
sugar, with 1 of boiling water, add y 2 tea- 
spoonful cream of tartar, cook until it forma 
a firm ball in water, and, when cool, pull 
until very light; cut into lengths. 

In making cream candy if it turns to sugar 
just before it "bucks," and has a creamy 
taste, but is hard, add enough pure cream 
to moisten it, and mash all lumps, and a 
very nice cream is obtained, but it will not 
keep very long. When it turns to sugar it 
can be reboiled, but the cream is not very 
nice. MRS. D. S. PRATT. 

San Bernardino, Cal. 

NO. 2— ANOTHER BATCH. 

COJETS DE LECHE. Take 6 pints of sweet 
milk, iy 2 pounds brown sugar, 1 tablespoon 
flour, white 1 egg, 2 cups cold water. 

Clarify the sugar by dissolving it in 1 cup- 
ful of the water; add a cupful into which the 
white of the egg has been thoroughly beaten. 
Heat this until a scum appears; remove from 
fire and skim. Repeat this till no scum ap- 
pears, then add 3 pints of the milk and the 
flour made smooth in a little cold milk. Boil, 
stirring constantly, until the bottom of the 
sauce pan can be seen. Then add y 2 the re- 
maining milk, and repeat the cooking till you 
can see bottom of sauce pan again. Add rest 
of milk, and repeat cooking. To insure suc- 
cess, stir constantly and never lift the spoon 
out of the mixture until you have removed 
;• i : -iii me fiie; then stir briskly until the 
candy thickens; pour into a buttered plate. 
Let get cold. 

COFFEE CREAM CARAMELS. Melt 2 lbs. 
of sugar by heat, using but little water. When 
it begins to bubble stir in slowly 1 teacupful 
of cream and add 2 ounces of butter, and the 
liquid from 2 ounces of coffee. Keep stirring 
while it cooks; when brittle turn into but- 
tered tin plates. When nearly cold mark 
into squares. 

HICKORY-NUT MACAROONS. To hickory 
nuts ground fine add mixed ground allspice 



102 



COOKING AND OTHER RECIPES. 



and nutmeg. Make a frosting as for cakes, 
stir in the meats and spices, putting in enough 
only to make it convenient to handle; flour 
the hands and make into balls size of nut- 
megs. Lay them on the tins greased with 
butter. Give 100m to spread. Bake in quick 
oven. 

PEANUT CANDY, CARAMEL. Two cups 
granulated sugar, 1 cup chopped nuts, m> 
water, slow fire. Put very finely chopped 
nuts in a greased platter or dish, % inch 
thick. Put sugar over slow fire — it melts 
very slowly; then gets hard in lumps and 
melts again. When entirely free from lumps 
or grains, remove and pour over nuts, stir- 
ring as you pour. When cool divide in 
squares. - 

A GOOD GINGER CANDY. Take 1 cup of 
water to iy 2 cups of sugar, and boil until 
when tested it will roll into a small ball 
Flavor with essence of ginger or powdered 
ginger. Rub some of the syrup against the 
side of the" pan with a wooden spoon until 
it turns white, then pour into buttered tins 
and put in a cool place. 

CREAM WALNUTS. Dissolve 1 pound pow- 
dered sugar in y 2 teacup of water, boil just 
five minutes; cool slowly, stirring constantly 
while it cools. Flavor when cool. If not 
stiff enough to handle, work in a little more 
sugar, roll into balls and press half a walnut 
on each side, and drop into granulated sugar. 

MINT CREAMS. Put 2 cups granulated 
sugar and y 2 cup water in a granite sauce, 
pan; stir until sugar is dissolved, but no 
longer. Remove spoon, and after syrup begins 
to boil, boil just 8 minutes, remove from 
tire, add 5 drops of peppermint; stir hard; 
then drop from tip of spoon on waxed paper. 

FUDGES. Put into your granite sauce pan 
2 tablespoonfuls of butter, 1 cupful light- 
brown cane sugar, y 2 cupful of milk, 2 cup- 
fuls New Orleans molasses and 4 squares 
grated chocolate. Put over fire and stir con- 
tinually until it will form a rather hard ball 
when tested in cold water. Add a teaspoon 
vanilla, turn on greased platter, let cool; then 
mark into . squares. 

FUDGES, No. 2. Take 3 cups granulated 
sugar, 1 cup of milk, 2 squares of chocolate, 
a small piece of butter, or not, just as you 
prefer; let these boil for exactly 11 minutes. 
Flavoring: If nuts are added they should be 
chopped and put into the syrup just as it is 
removed from the fire. Fudges must be 
stirred constantly, and when removed from 
the fires be beaten briskly until they begin to 
harden; then spread on buttered platter; cut 
into small squares and let get cold. 

FONDANT. Four pounds granulated sugar, 
1 quart water, y 2 teaspoon cream " tartar 
rounded tablespoon glucose. 

CREAM CANDY FOR NUTS. Two coffee 
cups sugar, y 2 cup boiling water, % teaspoon 
cream tartar. Cook until when lifted out it 



will remain on spoon like jelly. When it is 
done, remove from fire, stir till it creams, 
then mold with the hands. 

A DELICIOUS CHOCOLATE CANDY. Bet- 
ter and cheaper than most. Take 1 cup grated 
chocolate, 1 cup granulated sugar, l cup of 
hot water, a pinch of salt, butter size of wal- 
nuts, 1 teaspoon vanilla. Boil to usual con- 
sistency of candy. Stir constantly, and let it 
boil fifteen or twenty minutes. Try it in a cup 
of cold water, and as soon as it is as stiff as 
thick molasses pour into buttered tins; now 
rake a silver knife and stir back and forth 
till it sugars. When this takes place mark 
off in small squares and let get cold. 

THE ENGLISH EVERTON TAFFY. Take 
1 pound of butter to 1 pound sugar, put but- 
ter into vessel's first, and let it melt a little; 
then add sugar, and boil till it will harden 
in cold water. By taking some chipped 
cocoanut, peanuts, almond or walnuts and 
flinging into the mixture just before removing 
from the fire, one can make some very fine 
nut candy. Or cut open figs and pour mix- 
ture over them. 

HONEY CANDY. One pint of white sugar, 
water sufficient to dissolve it, and 4 table- 
spoons honey. Boil till brittle, pull while 
cooling. 

COCOANUT DROPS. Take 1 pound desic- 
cated cocoanut, y 2 pound powdered sugar, 
white of 1 egg, work all together, roll into 
balls by hand, bake in buttered tins very 
light brown. MRS. M. G. MOORE. 

Avalon, Catalina. 

NO. 3— CARAMELS, PEPPERMINTS AND 

FUDGES. 

CHOCOLATE CARAMELS. One - quarter 

pound chocolate, 2 tablespoonfuls of molasses, 
y 2 cup milk, l pound of brown sugar, butter 
the size of an egg, 1 teaspoonful of vanilla. 
Put the whole in a granite or copper sauce 
pan. Let it heat slowly, and stir until thor- 
oughly dissolved. Then boil until it hardens. 
Try by dropping a few drops in a cup of cold 
water; if it hardens quickly it is done. Turn 
into a greased square pan, and, when partly 
cool, mark into squares with a dull knife; 
stand in a cool, dry place to harden. 

PEPPERMINTS. Mix 1 cup sugar and Mi 
cup boiling water; let it boil 7 minutes with- 
out stirring. Take from fire, add y 2 teaspoon- 
ful essence of peppermint; stir until it begins 
to thicken; drop with a teaspoon on buttered 
paper. 

FUDGE. Two cups of sugar, butter the size 
of a walnut; 2 tablespoonfuls Baker's cocoa, 
milk "enough to make a thick syrup. Cook 
without stirring until it will harden (not get 
brittle,) when dropped in cold water. Remove 
from fire and beat for several moments. Then 
pour into a greased pan to harden. 

KATHARINE W A DSWORTH. 

Pasadena. 



COOKING AND OTHER RECIPES. 



103 



NO. 4— PEANUT AND CREAMED WALNUT. 

PEANUT CANDY. To every half pint of 
shelled and blanched peanuts, use one cupful 
each of molasses and sugar. Boil the molasses 
and sugar together until the mixture is brit- 
tle when dropped in cold water; then stir in 
the half pint of peanuts before taking from 
the five. Pour into buttered pans and mark 
off into squares or lengths before it cools. 
Hickory nuts, English walnuts or almonds 
may be used in place of peanuts. 

CREAMED WALNUTS. Beat the white of 
an egg to a stiff froth, add gradually eight 
tablespoonfuls of sifted powdered sugar; beat 
well together and flavor with vanilla. Halve 
English walnuts and put the cream between 
them. Press them together, and set away to 
harden. This amount should cream 50 nuts. 

MRS. C. L. HILL. 

Monrovia, Cal. 

NO. 5— CANDIED PEANUTS AND WALNUT 
FUDGE. 

CANDIED PEANUTS. One cup of white 
sugar, 4 tablespoonsful of water; let this boil 
until it will harden in a cup of cold water. 
Take off the stove and stir gently for a min- 
ute and have ready a cupful of shelled pea- 
nuts and pour this over them in buttered pans. 
Walnuts may be used in this same way. 

WALNUT FUDGE. Two cups of white 
sugar, butter size of an egg; 1 cup of milk, 
1 square of chocolate; boil this until it thick- 
ens in cold water; then take it off the stove 
and stir until it becomes thickened, stir in 
a cupful of chopped walnuts and pour out on 
greased tins. Flavor with vanilla. 

MISS MADGE CUMMINGS. 

Santa Paula, Ventura County, Cal. 



NO. 6— CREAM NOUGAT AND PEANUT 
BRITTLE. 

CREAM NOUGAT. First cook 1 pound of 
sugar, a little water and 1 pound of glucose, 
to 250 deg. by the gauge test or by the finger 
test to a medium hard ball. While this stands 
in a cool place, prepare and beat as stiff as 
possible the whites of 6 eggs. Then pour the 
batch already cooked, in a very small stream, 
into the beaten eggs, stirring all the time. 
Now cook 2V 2 pounds of sugar, a little water, 
and 2 pounds of glucose, cook to 260 deg. by 
the gauge, or to a crack by finger test; then 
pour this into the other batch and stir or beat 
for about 10 minutes. This grains it. Now 
add 2 pounds of walnuts and blanched al- 
monds, also y 2 ounce vanilla flavor. Let It 
stand about 10 minutes more and mix the 
nuts well through again before pouring into 
a box or deep pan, previously lined with 
waxed paper. Note — This can be flavored or 
colored to suit. 

PEANUT BRITTLE. Three pounds of sugar 
in a little water, % pound of glucose, IV2 
pounds of unroasted peanuts, 4 ounces of best 



butter, y 2 cup of molasses, heaping teaspoon- 
ful of baking soda, dissolved in 2 teaspoon- 
fuls of vanilla. First prepare the peanuts by 
rolling them on a table with a small board; 
this breaks them and loosens the skins or 
hulls; use unroasted Spanish shelled peanuts. 
Take them outdoors now and blow out the 
hulls, and they are ready for the batch. Cook 
the sugar, water and glucose to a soft ball, 
then add the peanuts; stir the batch gently 
all the time. After the nuts have cooked a 
few minutes add butter and molasses. When 
the nuts begin to snap and look brown the 
batch is done. Now take from the fire, stir 
in the soda and vanilla previously mixed, and 
stir it in well. This will make the batch 
foam. Now pour it on a greased marble slab 
or large pans, and with your spatula spread 
it out as thin as possible. 

MRS. L. A. DUDDEN. 

Pasadena. 



NO. 7— FUDGES AND PANOCHA. 

FUDGES. Two cups granulated sugar, 2 
squares Baker's chocolate, 1 tablespoonful but- 
ter; cook until it hardens in water, then 
take off and stir until it grains. 

PANOCHA. Two cups brown sugar, y 2 cup 
milk, butter size of an egg. Cook until ii 
hardens in water, then take off and stir in 
some nuts; stir them till nearly cold and put 
in a pan, and when cold cut in squares. 

MINNIE ANDREWS. 

Toluca, Cal. 



NO. 8— CHOCOLATE CREAMS AND CARA- 
MELS. 

CHOCOLATE CREAM DROPS. One pint of 
sugar, 2-3 cup of milk, 1-3 cup of water, 1 
teaspoonful of vanilla, one scant teaspoonful 
butter, 3 squares of chocolate; boil sugar, 
milk, water and butter 20 minutes; add vanilla 
last; remove and stir constantly until cool; 
grate chocolate, put in dish over water, form 
candy in balls and roll in chocolate. 

BUTTER SCOTCH. Two cups brown sugar, 
1 cup butter, 1 tablespoonful water, vinegar 
to taste; a little soda; boil y 2 hour; drop in 
hot water; if crisp, done. 

CHOCOLATE CARAMELS. One cup of 
sweet milk, 1 cup of molasses, y 2 cup sugar, 
y 2 cup of chocolate, butter walnut size; stir 
constantly. MRS. H. W. B. 

No. 619 West Ninth street. 



NO. 9— CREAM CANDY. 

Three cups granulated sugar, 1 cup water, 
3 tablespoonfuls of vinegar; thoroughly dis- 
solve sugar before boiling; do not stir after 
it begins to boil; boil until it hardens in cold 
water; pour on buttered plates; when cool 
work over hook; flavor while working over 
hook. MRS. MAY M. SARVER. 

No. 327 West Twenty-first. 



104 



COOKING AND OTHER RECIPES. 



NO. 10— SOUTHERN FRAN LINE'S. 

Three coffee cups dark brown sugar, one 
coffee cup new milk, 3 coffee cups pecan meat, 
and 1 tablespoonful of butter with the salt 
worked out. Put the milk and sugar in a 
porcelain-lined saucepan and cook until al- 
most candy. Draw the pan back, add the but- 
ter and nuts, beat until it grains; turn out 
on a buttered dish and separate in small 
pieces. MRS. D. B. JUGLIS. 

Cuaremont, Cal. 



NO. 15— PANOOHA 

One cup of coarsely-chopped walnuts, 2 cups 
of light brown sugar, 1 cup of pulverized 
sugar, 1 cup of sweet milk, 1 tablespoonful 
butter. Cook until it will form a little ball 
by testing it in shallow dish of water, then 
remove from fire and add the walnuts and 
flavor with teaspoonful of vanilla; beat until 
it is creamy and turn out in buttered platter; 
cut in squares. This is a delicious cream 
candy. HAZEL ROOKLIDOE. 

No. 459 East Twenty-ninth street. 



NO. 11— PEANUT CANDY. 

One cup sugar, three-fourths of a cup of 
peanuts; shell the peanuts and remove the 
thin brown skin. Place the sugar in a clean 
frying pan and stir until melted. Be careful 
not to burn. Add peanuts, pour mixture on 
plate or platter; mark in squares before it 
hardens. MISS MABEL JAMES. 

No. 1361 South Flower street. 



NO. 16— COCOANUT CREAM CANDY. 

Three cups white sugar, scant half cup 
water, y 2 teaspoonful cream of tartar; boil 10 
minutes, then add 1 cup grated cocoanut; beat 
well together and drop on white paper by the 
spoonful. 

HAZEL ROOKLIDGE. 
No. 459 East Twenty-ninth street. 



NO. 12— FUDGES. 

Two squares of chocolate, 3 cups of sugar, 
butter size of a small egg, 1% cups of milk. 
Boil until it forms a waxy ball when dropped 
in cold water. Pour on platter, stir vigorously 
before it cools, till the grain is very fine, and 
then cut into squares. 

MRS. J. S. TADCOTT. 

Tustin, Cal. 



XO. 13— PANOCHA CANDY. 

One cup white sugar, 2 cups brown sugar, 
iy 2 cups sweet milk, butter size of egg. Mix 
in porcelain kettle, cook slowly 15 minutes; 
stir continually while cooking. Remove from 
fire, cream contents until quite thick; put in 
2 tablespoonfuls vanilla and iy 2 cups English 
walnuts just before turning on platter. Cool, 
cut in squares. 

MISS NELLIE JANES. 
No. 1361 South Flower street. 



NO. 17— ANABEL'S CANDY. 

Three cups sugar, 1% cups sweet milk, boil 
until it will harden in cold water. Then pour 
on greased plates and cut in sticks. It will 
cook in about 30 minutes. 

HAZEL ROOKLIDGE. 

No. 459 East Twenty-ninth street. 



NO. 18— MAPLE CARAMELS. 

One pound maple sugar, melt in a cup of 
sweet milk, and 1 tablespoonful butter; cook 
till almost brittle in cold water; turn oh to 
a buttered plate. Mark in squares when cool 
enough. 

HAZEL ROOKLIDGE. 
No. 459 East Twenty-ninth street. 



NO. 14— CHOCOLATE FUDGE. 

Three cups granulated sugar, 1 cup sweet 
milk, 1 square grated Baker's chocolate, 1 
tablespoonful of butter, cook until it will form 
ball by testing in cold water. Remove from 
fire and add flavoring; always use vanilla. 
Chopped walnuts, pecans or crystallized fruits 
may be added, which makes a delicious candy. 
Beat until creamy and pour in buttered tins-, 
cut into squares. 

HAZEL ROOKLIDGE. 



NO. 19— OLD-FASHIONED MOLASSES 
CANDY. 

One quart molasses and 1 tablespoonful of 
butter; boil together till it will snap in water. 
Stir in a pinch of soda to whiten it. Pour on 
buttered dishes and when cool enough to 
handle pull until white. 

HAZED ROOKLIDGE. 



No. 459 East Twenty-ninth street. 



No. 459 East Twenty-ninth street. 



COOKING ANT) OTHER RECIPES. 

RECIPES THAT WON PRIZES. 



105 



In the folowing list are the names of the 
persons to whom prizes were awarded during 
the progress of the cooking contest, together 
with the numbers of the recipes in the various 
classes. Three distinct sets of prizes were 
awarded in the soup, cake and the salad sym- 
posiums; two in marmalades.; two in pud- 
dings, and one set each under the remaining 
headings : 

SOUPS. 

First prizes— Helen M. Magee, 'Los Angeles, 
No. 23; Mrs. E. A. Franklin, Anaheim, Cal., 
No. 78; Nina Bell Sherman, Los Angeles, No. 
96. Second prizes— Mrs. S. B. Bagnall, Ox- 
nard, Cal., No. 21; Miss Evelyn Dooly, Los 
Angeles, No. 76; Beatrice L. Ecclestone, Los 
Angeles, No. 93. Third prizes— F. M. Bla.gg, 
Los Angeles, No. 1; Alice J. Roche, Pasa- 
dena, No. 72; Miss Emilia Lundberg, Los An- 
geles, No. 98. 



SALADS. 

First prizes— Elizabeth M. Bugbee, Dos An- 
geles, No. 8; Mrs. N. G. Ledgerwood, Los 
Angeles, No. 84; E. M. Magee, Los Angeles, 
No. 102. Second prizes— L. Shields, Los An- 
geles, No. 38; Mary Stone Welch, San Diego, 
Cal., No. 88; Mrs. N. G. Ledgerwood, Los 
Angeles, No. 122. Third prizes — Miss Emilia 
Lundberg, Los Angeles, No. 39; Miss Clara 
Evans McLeod, Riverside, No. 52; Miss C. 
Hernstein, Los Angeles, No. 129. 



CAKES. 

First prizes— Mrs. F. S. Webster, Imperial, 
Cal., No. 10; Bertha S. Morris, Los Angeles, 
No. 66; Harriet Adams- Chambers, Pasadena, 
No. 83. Second prizes — Mrs. Anna B. Rogers, 
Pomona, Cal., No. 8; Mrs. E. M Walker, 
Anaheim, Cal, No. 53; Mrs. M. A. Collins 
Ontario, Cal, No. 76. Third prizes— Mrs. 
George E. Decker, Pasadena, No. 27; Mrs. L. 
V. Rupe, Los Angeles, No. 59; Mrs. Josephine 
Muller, ;San Gabriel, Cal., No. 94. 



MARMALADES. 
First prizes — Miss C. Laura Pooley, Ios 
Angeles, No. 35; Miss Emilia Lundberg, Los 
Angeles, No. 60; second prize, Mrs. N. S. 
Ailing, Lamanda Park, Cal., No. 37; Mrs. 
Cruickshank, Riverside, Oal., No. 52; Mrs. 
Robert T. McBride, Los Angeles, No. 5; Mrs. 
Jennie Rothrock, Whittier, Cal., No. 59. 



COOKIES. 

First prize— Mrs. Kate E. Lee, Anaheim, 
Cal., No. 45; second prize, Mrs. C. M. West, 
Redlands, Cal., No. 17; third prize, Mrs. J. 
Hollywood, Pasadena, No. 33. 



PIES. 

First prize — Mrs. J. Hamilton, Los Angeles, 
No. 9; second prize, Miss Ruth C. Stocks, 
Somis, Cal., No. 12; third prize, Mrs. C. C. 
Norton, Los Angeles, No. 6. 



PUDDINGS. 
First prize — Miss Gertrude Coberly, Tustin, 
Cal., No. 31; second prize, Miss C. Hernstein, 
Los Angeles, No. 19; third prize, Miss Emilia 
Lundberg, Los Angeles, No. 7. 

SPANISH DISHES. 
First prize — Mrs. R. Y. McBride, Los An- 
geles, No. 19; second prize, Mrs. J. W. 
iSowles, Pomona, Cal., No. 22; third prize, Mrs. 
William H. Harmon, Los Angeles, No. 48. 

MISCELLANEOUS. 
First prizes— Mrs. Julia Sheldon Holmes, 
East Los Angeles, for Easter luncheon menu; 
Beatrice L. Ecclestone, Los Angeles, for 
baked suet pudding, No. 42. Second prizes- 
Mrs. Estelle Raley, Riverside, Cal., for Bus- 
ter Brown dainty, No. 2; Mrs. E. A. Frank- 
lin, Anaheim, Cal., for salmon turbot, No. 
49. Third prizes — Mrs. M. E. Kloeckner, 
Pasadena, for Easter dessert, No. 8; Mrs. N. 
G. Ledgerwood, Los Angeles, for hazelnut 
cookies, No. 21. 



CONTENTS. 



Page 

Spanish Dishes 3 

Soups 12 

Salads 25 

Bread and Rolls 39 

Cakes 43- 

Cookies, Doughnuts, etc 55 

Pies 59 

Puddings 62 

Desserts, etc 68 

Marmalades 74 

Eggs 84 

Fish and Fowl 85 

Meats and Stews 89 

Vegetables 91 

Miscellaneous 93 

Menu for Easter Luncheon 95 

Menus for Picnic Lunches 96 

Home-made Candies 100 

Recipes that Won Prizes , 105 



